Tropical Pineapple Juice Cake (Print Version)
Moist, tropical cake infused with pineapple juice and topped with a sweet, tangy glaze that drips perfectly down the sides.
# Ingredients:
→ Cake
01 -
1 box yellow cake mix (15.25 oz)
02 -
1 box instant vanilla pudding mix (3.4 oz)
03 -
¾ cup pineapple juice
04 -
½ cup vegetable oil
05 -
4 large eggs
06 -
1 tsp vanilla extract
→ Pineapple Glaze
07 -
1 cup powdered sugar
08 -
¼ cup pineapple juice
09 -
1 tbsp melted butter
# Steps to Follow:
01 -
Preheat your oven to 175°C (350°F). Grease and flour a 10-inch Bundt pan to prevent sticking.
02 -
Combine the cake mix, vanilla pudding mix, pineapple juice, vegetable oil, eggs, and vanilla extract in a large mixing bowl. Beat with an electric mixer on medium speed until the batter is smooth, about 2–3 minutes.
03 -
Pour the batter into the prepared Bundt pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
04 -
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
05 -
Whisk together the powdered sugar, pineapple juice, and melted butter in a small bowl until smooth and pourable.
06 -
Drizzle the pineapple glaze over the slightly warm cake, allowing it to drip down the sides.
07 -
Slice and serve this moist and flavorful cake. It’s perfect with a cup of coffee or tea!
# Additional Notes:
01 -
Use fresh pineapple juice for enhanced flavor.
02 -
Grease the Bundt pan well to prevent sticking.
03 -
Let the cake cool slightly before glazing to allow better absorption.
04 -
A toothpick should come out clean when the cake is done.