Pineapple Juice Cake Recipe with a Tropical Twist
A vibrant, moist dessert combining fresh pineapple juice and a boxed cake mix, topped with a tropical glaze for a sweet, tangy treat.
- Prep Time: 20
- Cook Time: 45
- Total Time: 65
- Yield: 12 slices
- Category: Trends Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 box yellow cake mix
¾ cup vegetable oil
¾ cup pineapple juice
4 large eggs
¼ cup granulated sugar
¼ cup brown sugar
1 tsp vanilla extract
2 cups powdered sugar
4 tbsp unsalted butter
Instructions
Grease a Bundt pan with vegetable oil and dust with flour.
In a bowl, combine cake mix, vegetable oil, pineapple juice, eggs, granulated sugar, brown sugar, and vanilla extract.
Mix until smooth, then pour into the prepared pan.
Bake at 350°F (175°C) for 45 minutes.
Let cool completely before preparing glaze.
In a bowl, blend powdered sugar with melted butter, adding more butter until glossy.
Pour glaze over the cooled cake and let set.
Notes
Use gluten-free cake mix if needed.
Coconut oil can replace vegetable oil for extra tropical flavor.
Room temperature eggs mix more easily.
Add a pinch of coarse sea salt to the glaze for balance.