Pineapple Juice Cake

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If you’ve ever enjoyed a slice of Orange Juice Cake, you’re in for a delightful surprise with this Pineapple Juice Cake! Inspired by a suggestion from Cheryl Griffis, I decided to swap out the orange juice for pineapple juice, and the result was nothing short of amazing. The cake is super moist and bursting with pineapple flavor, thanks to the luscious butter-pineapple glaze. Whether you’re a fan of the original or just love all things pineapple, this cake is sure to be a hit!

Why You’ll Love This Recipe

This Pineapple Juice Cake is a tropical twist on a beloved classic. It’s incredibly moist, thanks to the pineapple juice, and the glaze adds an extra punch of flavor. It’s perfect for summer get-togethers or anytime you want to bring a taste of the tropics to your table.

Kitchen Equipment You’ll Need

• 10 to 12-cup Bundt pan
• Electric mixer
• Large mixing bowl
• Small saucepan
• Skewer or toothpick

Ingredients

• 1 (15.25-ounce) box yellow or butter cake mix (I prefer Betty Crocker or Pillsbury)
• 3/4 cup vegetable oil
• 3/4 cup pineapple juice
• 4 large eggs

For the glaze:

• 2 cups powdered sugar
• 3/4 cup pineapple juice
• 4 tablespoons unsalted butter

Instructions

1. Preheat the oven to 325°F and grease and flour a 10 to 12-cup Bundt pan.
2. Use an electric mixer to combine the cake mix, vegetable oil, pineapple juice, and eggs in a large bowl. Beat for about 2 minutes.
3. Pour the batter into the prepared pan.
4. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the cake is starting to pull away from the sides.
5. Let the cake cool in the pan while you prepare the glaze.
6. In a small saucepan, combine the powdered sugar, pineapple juice, and butter. Cook over medium-low heat until the butter has melted, stirring frequently.
7. Use a skewer or toothpick to poke holes in the cake. Pour the warm glaze over the cake while it’s still in the pan. Allow to cool for 15 to 20 more minutes, or until most of the glaze is absorbed.
8. Invert the cake onto a serving platter and enjoy!

Tips for Success

• Ensure your Bundt pan is properly greased and floured to prevent sticking.
• Be patient when pouring the glaze; it might seem like a lot, but the cake will absorb it beautifully.
• If you prefer a less moist cake, reduce the amount of glaze you pour over.

Variations

For a fun twist, consider adding shredded coconut to the batter or topping the cake with toasted coconut flakes for a tropical flair.

Nutritional Highlights (Per Serving)

While the exact nutritional content will vary based on the brands used, this cake is a delightful treat that’s sure to satisfy any sweet tooth. Enjoy it in moderation as part of a balanced diet.

Frequently Asked Questions (FAQ)

Can I use a different type of cake mix?
I’ve found that Duncan Hines cake mixes do not work well with this recipe. Stick to Betty Crocker or Pillsbury for best results.

How should I store the cake?
Keep it covered at room temperature for up to three days, or refrigerate if you prefer a chilled dessert.

Conclusion

If you’re a fan of tropical flavors and moist cakes, this Pineapple Juice Cake is a must-try. I can’t wait for you to taste it and hear what you think. Feel free to share your thoughts and any tweaks you make in the comments below. Enjoy!

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