Ingredients
For the Cake:
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1 box yellow cake mix (15.25 oz)
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1 box instant vanilla pudding mix (3.4 oz)
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4 large eggs
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1 cup pineapple juice (not from concentrate)
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½ cup vegetable oil
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1 tsp vanilla extract
For the Pineapple Glaze:
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2 cups powdered sugar
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¾ cup pineapple juice
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¼ cup unsalted butter, melted
Instructions
Preheat your oven to 325°F (163°C). Grease and flour a bundt pan thoroughly or spray with baking spray containing flour.
In a large bowl, combine the yellow cake mix and vanilla pudding mix. Add the eggs, pineapple juice, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes until the batter is smooth and creamy.
Pour the batter evenly into the prepared bundt pan. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the glaze: whisk together the powdered sugar, pineapple juice, and melted butter in a medium bowl until smooth.
As soon as the cake comes out of the oven, use a skewer or toothpick to poke holes all over the cake while still in the pan. Slowly pour half of the glaze over the hot cake, allowing it to soak into the holes.
Let the cake cool in the pan for about 15 minutes. Then invert it onto a wire rack or serving plate. Pour the remaining glaze evenly over the cake while still warm.
Notes
Be sure to pour the glaze over the cake while it’s still hot—this allows the cake to absorb maximum flavor and moisture, resulting in an ultra-tender crumb. You can poke deep holes into the cake to help the glaze soak throughout.