Pineapple Juice Cake—a true Southern bite of heavenly delight. This moist, tantalizing treat brings the flavor of the tropics to your kitchen, pairing perfectly with your family gatherings, parties, or even a quiet Sunday afternoon. Today, we’re delving deep into what makes this cake a one-of-a-kind dessert. But brace yourselves; this is no ordinary guide.
Ingredients
Cake
- 1 (15.25 oz) yellow cake mix
- 3/4 cup vegetable oil
- 3/4 cup pineapple juice
- 4 eggs, room temperature
Pineapple Syrup
- 2 cups powdered sugar
- 3/4 cup pineapple juice
- 4 tablespoons butter, melted, still hot
Pineapple Juice Cake
- Preheat oven to 350 degrees F and grease a standard bundt pan.
- In a large bowl, combine all cake ingredients and mix until just combined.
- Transfer batter to the prepared bundt and bake for 28-32 minutes, or until an inserted toothpick comes out clean.
- Allow cake to cool in pan for 10-15 minutes while you prepare the syrup.
- Pineapple Syrup: Mix powdered sugar and pineapple juice into the melted butter while it’s still hot. Whisk until smooth.
- Using a fork or skewer, poke holes all over the top of the cake (while it’s still in the pan), then pour about ¾ of the syrup over the top.
- Allow syrup to soak in for 15 more minutes, then invert it onto a serving plate. Drizzle remaining syrup overtop.