Pineapple Juice Cake
Ingredients:
**For the Cake:**
– 1 box (15.25 oz or 432 g) yellow cake mix
– 1 box (3.4 oz or 96 g) instant vanilla pudding mix
– 4 large eggs
– 1/2 cup (115 g) unsalted butter, melted
– 1/2 cup (120 ml) vegetable oil
– 1 cup (240 ml) pineapple juice (from a can of pineapple or bottled)
**For the Pineapple Glaze:**
– 1 cup (240 ml) pineapple juice
– 1 cup (200 g) granulated sugar
– 1/4 cup (60 g) unsalted butter
Instructions:
1. **Preheat the Oven:**
– Preheat your oven to 350°F (175°C).
– Grease and flour a Bundt pan or a 9×13-inch (23×33 cm) cake pan.
2. **Prepare the Cake Batter:**
– In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, melted butter, vegetable oil, and pineapple juice.
– Beat the mixture with an electric mixer on medium speed for about 2-3 minutes, until the batter is smooth and well-combined.
3. **Bake the Cake:**
– Pour the batter into the prepared Bundt or cake pan.
– Bake in the preheated oven for 40-45 minutes (for a Bundt pan) or 30-35 minutes (for a 9×13 pan), or until a toothpick inserted into the center of the cake comes out clean.
– Remove the cake from the oven and let it cool in the pan for about 10 minutes.
4. **Prepare the Pineapple Glaze:**
– While the cake is cooling, make the glaze. In a small saucepan, combine the pineapple juice, sugar, and butter.
– Heat the mixture over medium heat, stirring occasionally, until the butter is melted and the sugar has dissolved completely. Do not let it boil.
5. **Glaze the Cake:**
– While the cake is still warm, use a skewer or fork to poke small holes all over the top of the cake.
– Slowly pour the warm glaze over the cake, allowing it to soak into the holes.
– Let the cake cool completely in the pan before removing it.
6. **Serve:**
– Once cooled, invert the cake onto a serving plate if using a Bundt pan, or simply cut into squares if using a 9×13 pan.
– Slice and serve as is, or top with whipped cream for an extra touch.
Tips:
– **Extra Pineapple:** For added pineapple flavor, you can stir in some crushed pineapple (drained) into the cake batter before baking.
– **Storage:** Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Enjoy!
This **Pineapple Juice Cake** is incredibly moist and packed with tropical flavor. The sweet pineapple glaze soaks into the cake, making it irresistibly soft and delicious. Perfect for any occasion!