Preparation:
Preheat your oven to 325°F. Grease and flour a 10 to 12-cup Bundt pan for easy cake removal.
Batter:
In a large bowl, use an electric mixer to blend the cake mix, vegetable oil, pineapple juice, and eggs. Beat for about 2 minutes until the mixture is smooth and well combined.
Baking:
Pour the batter into your prepared pan. Bake for 30 to 35 minutes, or until a toothpick comes out clean and the edges of the cake begin to pull away from the pan.
Glaze:
While the cake cools, start on the glaze. In a small saucepan, mix powdered sugar, pineapple juice, and butter. Warm over medium-low heat until the butter melts, stirring often.
Once the cake has cooled slightly, poke holes throughout with a skewer or toothpick.
Pour the warm glaze over the cake, still in its pan. The cake will absorb the glaze, enhancing its moisture and flavor.
After letting the cake cool for an additional 15 to 20 minutes in the pan, invert it onto a serving plate.
Allow the cake to cool completely before serving to let the flavors fully develop.
This Pineapple Juice Cake is a testament to the joy of experimenting in the kitchen and the delicious results that can come from a simple twist on a classic recipe. Whether you’re already a fan of the Orange Juice Cake or you’re a pineapple lover through and through, this cake is bound to become a new favorite. So, go ahead and indulge in this tropical delight – you may find yourself reaching for that second… or third slice just like I did! Enjoy!
