Description
A moist, rich bundt cake infused with the tropical sweetness of pineapple juice and topped with a buttery pineapple glaze—this Southern classic is a crowd-pleaser for any occasion.
Ingredients
Scale
- 1 box yellow cake mix (15.25 oz)
- 1 box instant vanilla pudding mix (3.4 oz)
- 4 large eggs
- ¾ cup vegetable oil
- 1 cup pineapple juice
- 2 cups powdered sugar
- 3 tablespoons melted butter
- 4 tablespoons pineapple juice
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan thoroughly.
- In a large mixing bowl, combine the cake mix, pudding mix, eggs, oil, and 1 cup of pineapple juice. Beat with an electric mixer on medium speed for 2 minutes, until smooth and creamy.
- Pour the batter into the prepared bundt pan and spread evenly.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, make the glaze: In a bowl, whisk together the powdered sugar, melted butter, and 4 tablespoons of pineapple juice until smooth.
- Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
- Invert the cake onto a wire rack placed over a baking sheet or wax paper.
- While the cake is still warm, slowly pour the glaze over the top, allowing it to soak in.
- Let the cake cool completely before transferring to a serving platter.
Notes
- Ensure the bundt pan is thoroughly greased and floured to prevent sticking.
- The cake can be stored covered at room temperature for up to 3 days.
- For added texture, consider sprinkling crushed pineapple or coconut on top before serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 395 kcal
- Sugar: 38g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg