Pineapple Juice Cake
Moist pineapple cake made with cake mix, pineapple juice, and eggs. Topped with butter glaze for extra flavor.
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Ingredients
- 1 box 15.25 ounces butter, pineapple-flavored, or yellow cake mix (Betty Crocker or Pillsbury recommended)
- 1/2 cup vegetable oil
- 1 1/2 cups canned pineapple juice
- 4 large eggs at room temperature
- Powdered sugar for glaze
- 1/4 cup unsalted butter for glaze
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or spray with non-stick cooking spray.
- In a large mixing bowl, combine the cake mix, vegetable oil, pineapple juice, and eggs. Beat on medium speed for 2 minutes until well combined and smooth.
- Pour the batter into the prepared bundt pan, spreading it evenly.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once the cake has cooled, prepare the glaze. In a small saucepan, melt the unsalted butter over low heat. Remove from heat and whisk in powdered sugar until smooth.
- Drizzle the glaze over the cooled cake, allowing it to drip down the sides.
- Slice and serve the Pineapple Juice Cake, and enjoy!
Notes
Store any leftovers tightly wrapped or in an airtight container in the refrigerator for up to 4-5 days. Alternatively, you can freeze the cake for several months by tightly wrapping it in plastic wrap and aluminum foil.
Nutrition
Calories: 457kcal | Carbohydrates: 65g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 345mg | Potassium: 126mg | Fiber: 1g | Sugar: 47g | Vitamin A: 670IU | Vitamin C: 4mg | Calcium: 132mg | Iron: 1mg
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