“Most delicious cake EVER. Made this for company and everyone was absolutely raving about it!”
This recipe yields a moist and flavorful Pineapple Juice Cake, perfect for a tropical dessert. The cake is infused with pineapple flavor and topped with a sweet pineapple syrup, making it a delightful treat for any occasion.
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Ingredients:
Cake Ingredients:
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| Ingredient | Quantity |
|---|---|
| Yellow cake mix (15.25 oz) | 1 package |
| Vegetable oil | 3/4 cup |
| Pineapple juice | 3/4 cup |
| Eggs (room temperature) | 4 |
Pineapple Syrup Ingredients:
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| Ingredient | Quantity |
|---|---|
| Powdered sugar | 2 cups |
| Pineapple juice | 3/4 cup |
| Butter (melted, hot) | 4 tablespoons |
Instructions:
- Preheat oven to 350 degrees F (175 degrees C). Grease a standard bundt pan.
- In a large bowl, combine the yellow cake mix, vegetable oil, pineapple juice, and eggs. Mix until just combined.
- Transfer the batter to the prepared bundt pan.
- Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes while you prepare the syrup.
- Pineapple Syrup: In a separate bowl, mix the powdered sugar and pineapple juice into the melted, still hot, butter. Whisk until smooth.
- Using a fork or skewer, poke holes all over the top of the cake (while it’s still in the pan).
- Pour about ¾ of the syrup over the top of the cake, allowing it to soak into the holes.
- Allow the syrup to soak in for 15 more minutes.
- Invert the cake onto a serving plate.
- Drizzle the remaining syrup over the top of the cake.
