Ingredients
For the Cake:
1 box yellow cake mix 15.25 oz
1 box 3.4 oz instant vanilla pudding mix
¾ cup pineapple juice from a can of pineapple or fresh
½ cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
For the Pineapple Glaze:
1 cup powdered sugar
¼ cup pineapple juice
1 tablespoon melted butter
Method
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan to prevent sticking.
2. Prepare the Cake Batter:
In a large mixing bowl, combine the cake mix, vanilla pudding mix, pineapple juice, vegetable oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed until the batter is smooth, about 2–3 minutes.
3. Bake the Cake:
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
4. Cool the Cake:
Let the cake cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely.
5. Prepare the Pineapple Glaze:
In a small bowl, whisk together the powdered sugar, pineapple juice, and melted butter until smooth and pourable.
6. Glaze the Cake:
While the cake is still slightly warm, drizzle the pineapple glaze over the top, letting it drip down the sides.
7. Serve:
Slice and serve this moist and flavorful cake. It’s perfect with a cup of coffee or tea!
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