Ingredients
For the Cake:
1 box yellow cake mix
1 package (3.4 oz) instant vanilla pudding mix
4 large eggs
3/4 cup vegetable oil
1 cup pineapple juice
For the Pineapple Glaze:
2 cups powdered sugar
3/4 cup pineapple juice
2 tablespoons butter
Instructions
Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
In a large bowl, combine cake mix, pudding mix, eggs, oil, and pineapple juice.
Beat the mixture until smooth and well combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted comes out clean.
While the cake bakes, prepare the glaze by combining powdered sugar, pineapple juice, and butter in a saucepan.
Cook over medium heat, stirring until smooth and slightly thickened.
Remove the cake from the oven and let it cool for about 10 minutes.
Poke holes all over the cake using a skewer or fork.
Pour the warm glaze slowly over the cake, allowing it to soak in completely.
Let the cake cool fully before slicing and serving.
Notes
For best results, pour the glaze while the cake is still warm. This helps it absorb deeply, making the cake extra moist and flavorful.
Nutrition
Calories: 350kcalSodium: 300mgProtein: 4g
