Pineapple Juice Cake
🛒 What You’ll Need
- 1 box (15.25 oz) Yellow cake mix 📦✨
- 1 box (3.4 oz) Instant vanilla pudding mix 🥣
- ¾ cup Pineapple juice (save the rest for the glaze!) 🍍🥤
- ¾ cup Vegetable oil 🫒
- 4 Large eggs 🥚
- For the Glaze:
- 2 cups Powdered sugar ☁️
- ¼ cup Pineapple juice 🍍
- 2 tbsp Melted butter 🧈
👩🍳 Instructions
- Preheat & Prep: Heat your oven to 325°F. Grease and flour a Bundt pan or a deep layer pan (as seen in the photo) to ensure a perfect release. 🌡️🔥
- Mix the Batter: In a large bowl, combine the yellow cake mix, instant vanilla pudding mix, ¾ cup pineapple juice, vegetable oil, and eggs. 🥣🌪️✨
- Whip it Up: Beat on medium speed for about 2 minutes until the batter is smooth, thick, and smells like a tropical dream! 🍍💪
- Bake: Pour the batter into your prepared pan. Bake for 30–35 minutes (or until a toothpick comes out clean). ⏲️🍰📈
- The “Soak” Secret: While the cake is still warm in the pan, poke holes all over the top with a skewer or fork. 🍴💎
- Glaze It: Whisk together the powdered sugar, ¼ cup pineapple juice, and melted butter. Pour half of the glaze over the warm cake while it’s still in the pan. 🍯🌊
- Flip & Finish: Let it sit for 10 minutes, then flip the cake onto a serving plate. Pour the remaining glaze over the top and let it drip down the sides beautifully! 🍰👑✨
- Garnish: Top with fresh pineapple slices for that extra “wow” factor as seen in the photo! 🍍🍍🍍
🔥 Pro Tips:
- The “Flavor” Hack: Use the juice directly from a can of crushed pineapples for the most authentic fruit flavor! 🍍🥫🎯
- Texture Secret: Don’t skip the pudding mix—it’s what gives this cake its signature “melt-in-your-mouth” velvet texture. ☁️🛡️💎
