Just baked this amazing Pineapple Juice Cake, and it’s a tropical dream come true!
Perfect for any occasion!
Ingredients:
- 1 box (15.25 ounces) yellow or buttercream cake mix (I prefer Betty Crocker or Pillsbury)
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3/4 cup vegetable oil
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3/4 cup pineapple juice
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4 large eggs
For the glaze:
- 2 cups powdered sugar
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3/4 cup pineapple juice
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4 tablespoons unsalted butter
Directions:
- Preheat oven to 325°F (163°C) and grease a 10 to 12 cup Bundt pan with flour.
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Using an electric mixer, combine cake mix, vegetable oil, pineapple juice, and eggs in a large bowl. Beat for about two minutes until well blended.
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Pour the batter into the prepared pan. Bake for 30 minutes or until the cake begins to pull away from the sides and a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for about 10 minutes while you make the glaze.
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In a saucepan, mix powdered sugar, pineapple juice, and butter. Cook on medium-low heat until the butter melts, stirring constantly.
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Using a skewer or toothpick, poke holes in the cake. Pour the warm glaze over the cake while it is still in the pan. It will look like a lot of glaze, but keep pouring.
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Let the cake cool for another 15 to 20 minutes, or until most of the glaze has been absorbed. Then, invert the cake onto a serving plate.
Prep Time:
- 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
- Kcal: 350 kcal | Servings: 12 servings .
Source : Allrecipes.com
