This Pineapple Juice Cake is incredibly moist and bursting with tropical flavor, thanks to the pineapple juice in both the cake batter and the rich, buttery syrup. It\u2019s an easy-to-make bundt cake that\u2019s perfect for a light dessert or a special breakfast.<\/p>\n
Ingredients:
\nCake:<\/p>\n
Ingredient Quantity
\nYellow cake mix 1 (15.25 oz) box
\nVegetable oil 3\/4 cup
\nPineapple juice 3\/4 cup
\nEggs, room temperature 4
\nPineapple Syrup:<\/p>\n
Ingredient Quantity
\nPowdered sugar 2 cups
\nPineapple juice 3\/4 cup
\nButter, melted and hot 4 tablespoons
\nInstructions:<\/p>\n
see continuation on next page<\/p>\n
Continued on the next pageInstructions:
\nPreheat Oven & Prep Pan: Preheat your oven to 350\u00b0F (175\u00b0C). Generously grease a standard bundt pan.
\nPrepare Cake Batter: In a large bowl, combine all the cake ingredients (yellow cake mix, vegetable oil, 3\/4 cup pineapple juice, and room temperature eggs). Mix with an electric mixer or whisk until just combined and the batter is smooth. Avoid overmixing.
\nBake Cake: Transfer the batter to the prepared bundt pan and spread it evenly. Bake for 28-32 minutes, or until a toothpick inserted into the center of the cake comes out clean.
\nCool Slightly & Prepare Syrup: Allow the cake to cool in the bundt pan for 10-15 minutes while you prepare the syrup. For the syrup, in a medium bowl, whisk together the powdered sugar and 3\/4 cup pineapple juice into the melted butter while it\u2019s still hot. Whisk vigorously until the syrup is smooth and lump-free.
\nSoak Cake with Syrup: While the cake is still in the bundt pan and warm, use a fork or a wooden skewer to poke holes all over the top surface of the cake. Pour about \u00be of the prepared pineapple syrup evenly over the top, allowing it to seep into the holes.
\nInvert and Drizzle: Allow the syrup to soak in for another 15 minutes. Then, carefully invert the cake onto a serving plate. Drizzle the remaining syrup over the top of the inverted cake.<\/p>\n\n