Pineapple Juice Cake
Pineapple Juice Cake
INGREDIENTS
- 1 (15.25-ounce) container yellow or butter cake mix* (I choose Betty Crocker or Pillsbury)
- 3/four cup vegetable oil
- 3/4 cup pineapple juice
- 4 large eggs
- For the glaze:
- 2 cups powdered sugar
- three/four cup pineapple juice
- four tablespoons unsalted butter
INSTRUCTIONS
- Preheat the oven to 325°F and grease and flour a ten to 12-cup Bundt pan.
- Use an electric mixer to combine the cake blend, vegetable oil, pineapple juice, and eggs in a huge bowl. Beat approximately 2 minutes. Pour the batter into the organized pan.
- Bake for 30 to 35 minutes or till a toothpick inserted in the center comes out easy and the cake is simply starting to shrink back from the sides. Allow the cake to begin to cool in the pan while you are making the glaze.
- In a small sauce pan, integrate the powdered sugar, pineapple juice, and butter. Cook over medium-low warmness till the butter has melted, stirring regularly.
- Use a skewer or toothpick to poke holes inside the cake. Pour the warm glaze over the cake at the same time as it is nonetheless within the cake pan. It's going to appear like quite a few glaze, however simply maintain pouring. Allow to chill for 15 to 20 greater minutes, or till the cake is cool and most of the glaze has been absorbed, then invert the cake onto a serving platter.
NOTES
*After a few reports from readers and lots of checking out, I've observed that Duncan Hines cake mixes do not work with this recipe. I opt to use Betty Crocker or Pillsbury.
This makes for an incredibly wet cake. If you feel like that won't be your thing, sense free to apply much less of the glaze.
