Description
Moist, rich pineapple juice cake baked in a bundt pan and topped with a warm pineapple glaze. A Southern classic that’s easy and irresistibly delicious.
Ingredients
1 box yellow cake mix
1 box instant vanilla pudding mix (3.4 oz)
4 large eggs
1 cup pineapple juice
½ cup vegetable oil
2 cups powdered sugar
¾ cup pineapple juice (for glaze)
1 tbsp unsalted butter (optional)
Instructions
1. Preheat oven to 325°F (163°C) and grease a bundt pan.
2. Mix cake mix, pudding mix, eggs, pineapple juice, and oil until smooth.
3. Pour into pan and bake 45–50 minutes or until toothpick comes out clean.
4. In a saucepan, whisk powdered sugar, pineapple juice, and butter over medium heat until smooth.
5. Pour half the warm glaze over the cake while it’s still in the pan.
6. Let cake rest 15 minutes, then invert onto a plate and pour remaining glaze over top.
Notes
Use 100% pineapple juice (not from concentrate) for best flavor.
You can add ½ cup of drained crushed pineapple for extra texture.
Store in airtight container at room temperature up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 34g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg