Pineapple Juice Cake

After sharing the much-loved Orange Juice Cake recipe a few weeks ago, I was thrilled to see the outpouring of love and enthusiasm from all of you. It’s a recipe my mom has been perfecting for years, and it’s always been a personal favorite. Yet, it was your comments and emails that truly showed me how much this cake resonated with everyone.

Among the many suggestions, Cheryl Griffis sparked an idea that was nothing short of brilliant: substituting orange juice with pineapple juice. Inspired, I headed to the kitchen to experiment, tweaking the original recipe to highlight the rich, tropical flavor of pineapple. The result? A cake that might just surpass the original in deliciousness, especially for those of us who can’t get enough of pineapple.

This Pineapple Juice Cake boasts an incredibly moist texture, enriched with pineapple juice both in the batter and in the decadent butter-pineapple glaze it’s soaked in. After just one bite, the intensified pineapple flavor will have you hooked.

Ingredients for Pineapple Juice Cake:

1 box (15.25 oz) yellow or butter cake mix

3/4 cup vegetable oil

3/4 cup pineapple juice

4 large eggs

For the Glaze:

2 cups powdered sugar

3/4 cup pineapple juice

4 tablespoons unsalted butter

Directions: