Description
Pineapple Juice Cake is a bright and moist bundt cake infused with sweet pineapple juice in both the batter and glaze, delivering tropical flavor in every tender, golden bite.
Ingredients
- 1 box yellow cake mix
- 1 (3.4 oz) box instant vanilla pudding mix
- 4 large eggs
- 3/4 cup vegetable oil
- 3/4 cup pineapple juice (canned or fresh)
- 1 cup granulated sugar (for glaze)
- 1/2 cup unsalted butter (for glaze)
- 3/4 cup pineapple juice (for glaze)
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a bundt pan thoroughly.
- In a large bowl, combine cake mix, pudding mix, eggs, oil, and pineapple juice. Mix until smooth and well blended.
- Pour batter into prepared pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- While cake bakes, prepare glaze: In a saucepan, heat sugar, butter, and pineapple juice over medium heat until sugar dissolves and mixture simmers.
- Let cake cool in pan for 5–10 minutes. Poke holes in top with skewer.
- Slowly pour warm glaze over cake. Let cake cool completely in pan before inverting onto serving plate.
Notes
- Add ground ginger or coconut extract for tropical flair.
- Top with toasted coconut or pineapple glaze drizzle for decoration.
- Fold in crushed pineapple for added texture.
- Use fresh pineapple juice (strained) if preferred.
- Can be baked in a 9×13 pan or loaf pans—adjust baking time accordingly.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 310mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 65mg
