Description
A soft, moist pineapple juice cake made with a boxed yellow cake mix and drenched in a warm buttery pineapple glaze. Quick to make, rich in tropical flavor, and perfect for any occasion.
Ingredients
1 box yellow cake mix (15.25 ounces)
4 large eggs
1 cup pineapple juice
1/2 cup vegetable oil
2 cups powdered sugar
3/4 cup pineapple juice (for glaze)
1/2 cup unsalted butter
Instructions
- Preheat the oven to 325°F (165°C) and grease and flour a 9×13-inch baking dish.
- In a large mixing bowl, combine the cake mix, eggs, pineapple juice, and vegetable oil. Beat until the batter is smooth.
- Pour the batter into the prepared baking dish and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze. In a saucepan over medium heat, melt the butter, then whisk in the pineapple juice and powdered sugar. Stir until the glaze is smooth and warm. Do not boil.
- When the cake is done, poke holes all over the top using a skewer or fork.
- Pour the warm glaze evenly over the hot cake, allowing it to soak in.
- Let the cake cool slightly before slicing and serving. Enjoy warm or at room temperature.
Notes
Add well-drained crushed pineapple to the batter for extra texture and flavor.
Try a splash of coconut milk or a sprinkle of shredded coconut for a tropical twist.
White or butter cake mix can be substituted with great results.
Store covered at room temperature for up to 2 days, or refrigerated for up to 5 days.
To reheat, microwave individual slices for 10–15 seconds.
Freezes well when wrapped tightly and thawed overnight in the fridge.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 270mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
