Description

This Moist Pineapple Juice Cake is a delightful tropical-inspired dessert featuring the rich flavors of pineapple juice combined with a yellow cake mix and instant vanilla pudding. The cake is baked to perfection in a Bundt pan, then drizzled with a sweet pineapple glaze that seeps into the holes poked throughout the warm cake, resulting in a moist, tender crumb bursting with sweet tropical flavor.

Ingredients

Scale

Cake Batter

1 box yellow cake mix (15.25 oz)
1 package instant vanilla pudding mix (3.4 oz)
4 large eggs
1 cup pineapple juice
½ cup vegetable oil

Glaze

½ cup granulated sugar
¼ cup unsalted butter
¼ cup pineapple juice (additional for glaze)
1 cup powdered sugar

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a Bundt pan thoroughly to prevent sticking and ensure easy cake removal.
Mix Batter: In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, pineapple juice, and vegetable oil. Using an electric mixer, beat on medium speed for 2 minutes until the batter is smooth and well combined.
Bake Cake: Pour the batter evenly into the prepared Bundt pan and smooth the surface. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
Prepare Glaze: While the cake bakes, combine granulated sugar, unsalted butter, and ¼ cup pineapple juice in a small saucepan. Bring the mixture to a boil over medium heat, then remove from heat and stir in powdered sugar until the glaze is smooth and glossy.
Cool and Glaze Cake: When the cake is done, allow it to cool in the pan for 10 minutes. Then invert the cake onto a wire rack. While the cake is still warm, poke holes all over the surface with a skewer, and slowly pour the pineapple glaze over the top, allowing it to soak into the holes and infuse moisture and flavor.
Final Cooling: Let the cake cool completely before slicing to ensure the glaze sets and the cake maintains its moist texture.

Notes

For an extra burst of pineapple flavor, fold ½ cup of drained crushed pineapple into the batter before baking.
Store the cake covered at room temperature for up to 3 days. For longer freshness, refrigerate the cake but allow it to come to room temperature before serving for the best texture.