Pineapple Juice Cake Recipe
Ingredients
For the Cake:
- 1 package (15.25 oz) yellow cake mix
- ¾ cup vegetable oil
- ¾ cup pineapple juice
- 4 large eggs, at room temperature
For the Pineapple Syrup:
- 2 cups powdered sugar
- ¾ cup pineapple juice
- 4 tablespoons butter, melted and kept warm
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Thoroughly grease a standard bundt pan to ensure easy release of the cake.
- Mixing the Cake: In a large mixing bowl, combine the yellow cake mix, vegetable oil, pineapple juice, and eggs. Stir until the ingredients are just combined, being careful not to overmix.
- Baking: Pour the batter evenly into the prepared bundt pan. Place it in the preheated oven and bake for 28-32 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cooling: Once baked, allow the cake to cool in the pan for 10-15 minutes. During this time, prepare the pineapple syrup.
- Preparing the Pineapple Syrup: In a separate bowl, whisk together the powdered sugar and pineapple juice. Gradually add the warm melted butter, continuing to whisk until the mixture is smooth and well combined.
- Applying the Syrup: While the cake is still in the pan, use a fork or skewer to poke holes across the surface. Carefully pour about three-quarters of the syrup over the cake, allowing it to seep into the holes.
- Final Touch: Let the cake absorb the syrup for an additional 15 minutes. Afterward, invert the cake onto a serving plate. Drizzle the remaining syrup over the top to enhance the flavor and presentation.
Serving Suggestions
This Pineapple Juice Cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream, making it an ideal dessert for any occasion.
