Description
This Moist Pineapple Juice Cake with Sweet Tropical Flavor is a delightful and easy-to-make bundt cake that combines yellow cake mix and instant vanilla pudding to create a tender, flavorful base. Enhanced by pineapple juice in both the batter and a luscious glaze, this cake offers a vibrant tropical taste perfect for any occasion. The sweet glaze seeps into the cake, making each bite irresistibly moist and flavorful, with options to add crushed pineapple or garnish with whipped cream or toasted coconut for an extra tropical twist.
Ingredients
Scale
Cake Batter
- 1 box (15.25 oz) yellow cake mix
- 1 box (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- ¾ cup vegetable oil
- 1 cup pineapple juice
Glaze
- ½ cup granulated sugar
- ¼ cup unsalted butter
- ¼ cup pineapple juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan thoroughly to ensure the cake releases cleanly after baking.
- Mix Batter: In a large bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, vegetable oil, and 1 cup of pineapple juice. Using a hand mixer or stand mixer on medium speed, beat for 2 minutes, scraping down the sides of the bowl as needed to ensure all ingredients are evenly incorporated.
- Pour and Bake: Pour the smooth batter into the prepared bundt pan, spreading it evenly to smooth the top. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Prepare Glaze: While the cake is baking, combine the sugar, unsalted butter, and ¼ cup pineapple juice in a small saucepan over medium heat. Bring the mixture to a boil, then reduce heat and simmer for 2 minutes, stirring constantly until the glaze thickens slightly.
- Cool and Glaze: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. While still warm, poke holes all over the cake using a skewer or toothpick. Slowly and evenly pour the warm pineapple glaze over the cake, allowing it to soak in deeply.
- Finish and Serve: Let the cake absorb the glaze and cool completely in the pan. Once cool, invert the cake onto a serving plate. Serve as is or with optional whipped cream or toasted coconut for extra tropical flavor.
Notes
- For a more tropical twist, fold in ½ cup of drained crushed pineapple into the batter before baking.
- This cake pairs wonderfully with a dollop of whipped cream or a sprinkle of toasted coconut for garnish.
- Ensure the bundt pan is well greased and floured to prevent sticking.
- The glaze is best poured when warm to penetrate the cake effectively.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/12 of cake)
- Calories: 370
- Sugar: 32g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
