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Pineapple Juice Cake

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A moist and buttery pineapple juice cake made with yellow cake mix and vanilla pudding, finished with a sweet pineapple glaze that soaks into every bite.

Ingredients

  • 1 box (15.25 oz) yellow cake mix
  • 1 box (3.4 oz) instant vanilla pudding mix
  • 4 large eggs
  • 3/4 cup pineapple juice
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (for glaze)
  • 1/4 cup pineapple juice (for glaze)
  • 1 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat oven to 325°F (163°C). Grease and flour a bundt pan thoroughly.
  2. In a large mixing bowl, combine the yellow cake mix and instant vanilla pudding mix.
  3. Add the eggs, pineapple juice, vegetable oil, water, and vanilla extract. Beat on medium speed for 2 minutes until the batter is smooth.
  4. Pour the batter evenly into the prepared bundt pan.
  5. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  6. While the cake is baking, prepare the glaze by whisking together powdered sugar, pineapple juice, and vanilla extract until smooth.
  7. Allow the cake to cool in the pan for 10 minutes, then carefully invert onto a wire rack.
  8. While the cake is still warm, drizzle the glaze over the top, allowing it to soak into the cake.
  9. Let the cake cool completely before slicing and serving.

Notes

  • For extra pineapple flavor, brush additional pineapple juice over the warm cake before glazing.
  • Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
  • This cake freezes well; wrap tightly and freeze for up to 2 months.
  • Serve with whipped cream or fresh pineapple slices for a tropical presentation.

Nutrition

Find it online: https://yumfamilyrecipes.com/pineapple-juice-cake/