Best Pineapple Juice Cake Recipe
Ingredients
- 1 Box yellow cake mix
- ¾ cup vegetable oil
- ¾ cup pineapple juice
- 4 Large eggs
For the Pineapple Glaze
- 2 cup powdered sugar
- 4 tbsp pineapple juice
- 2 tbsp unsalted butter
Instructions
- Preheat oven to 325°F (163°C) and grease a Bundt pan.
- In a large bowl, mix cake mix, oil, pineapple juice, and eggs until smooth.
- Pour batter into the pan and level the top.
- Bake for 40–45 minutes, or until a toothpick comes out clean.
- Meanwhile, heat powdered sugar, pineapple juice, and butter on low until smooth for the glaze.
- Poke holes in the hot cake and pour the warm glaze over it.
- Let the cake rest for 15 minutes, then turn onto a serving plate.
Quick Pineapple Glaze
- Mix 1 cup powdered sugar with 2–3 tbsp pineapple juice until smooth
- Adjust thickness with juice, if needed
- Drizzle over slightly warm cake for a fruity finishing touch
Notes
- Cake can be stored in an airtight container for 3–4 days.
- For extra flavor, add ½ teaspoon vanilla extract to the batter.
- You can also add chopped nuts or shredded coconut to the glaze for a tropical twist