Description
This Moist Pineapple Juice Cake delivers a sweet tropical flavor with a light, tender crumb. Made with yellow cake mix and instant vanilla pudding, enhanced by pineapple juice and a creamy glaze, this Bundt cake is perfect for any dessert occasion.
Ingredients
Scale
For the Cake:
- 1 box yellow cake mix (15.25 oz)
- 1 box instant vanilla pudding mix (3.4 oz)
- ¾ cup pineapple juice
- ½ cup vegetable oil
- 4 large eggs
- ½ cup sour cream
For the Glaze:
- 1 cup powdered sugar
- ¼ cup pineapple juice
- 1 tablespoon melted butter
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Generously grease a 10-cup Bundt pan with butter or nonstick spray to ensure the cake releases easily after baking.
- Mix Batter: In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, pineapple juice, vegetable oil, eggs, and sour cream. Beat on medium speed with an electric mixer for 2–3 minutes until the batter is smooth and creamy.
- Pour and Bake: Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Prepare Glaze: While the cake bakes, whisk together powdered sugar, pineapple juice, melted butter, and vanilla extract in a small bowl until smooth to create the glaze.
- Cool and Glaze: Once baked, let the cake cool in the pan for 10 minutes. Carefully invert the cake onto a wire rack. While the cake is still warm, slowly spoon or brush the glaze over the top, allowing it to soak in and add moisture and sweetness.
- Final Cooling: Allow the cake to cool completely before slicing to let the flavors settle and the texture firm up for the best eating experience.
Notes
- For added texture and tropical flair, add ½ cup of crushed pineapple (drained) to the batter before baking.
- To make a lighter glaze, omit the melted butter in the glaze mixture.
- Store the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days to maintain freshness.
