Pineapple Juice Cake

Ingredients

For the Cake:

• 1 box (15.25 oz) yellow cake mix
• 1 box (3.4 oz) instant vanilla pudding mix
• 4 large eggs
• ¾ cup vegetable oil
• ¾ cup pineapple juice (from canned pineapple or bottled)

For the Glaze:

• 2 cups powdered sugar
• ¼ cup pineapple juice
• 2 tablespoons melted butter

Instructions

1. Preheat oven to 325°F (163°C). Grease and flour a Bundt pan.
2. In a large bowl, mix together the cake mix, pudding mix, eggs, oil, and pineapple juice until smooth and well combined (about 2-3 minutes).
3. Pour the batter into the prepared Bundt pan and smooth the top.
4. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
5. While the cake is baking, make the glaze: whisk together powdered sugar, pineapple juice, and melted butter until smooth.
6. Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then invert it onto a serving plate.
7. While the cake is still warm, slowly pour the glaze over the top, letting it soak in.
8. Let cool completely before slicing. Enjoy chilled or at room temperature!

Let me know if you’d like a coconut variation or a pineapple topping suggestion!