Description
This Pineapple Bundt Cake is a moist and flavorful dessert made with a yellow cake mix combined with pineapple juice, crushed pineapple, and eggs. Baked in a bundt pan and topped with a luscious pineapple glaze, this cake offers a tropical twist on a classic favorite that’s perfect for any occasion.
Ingredients
Scale
Cake Ingredients
- 1 15 ounce box yellow cake mix (unprepared)
- 1/2 cup butter (melted)
- 3/4 cup pineapple juice
- 3 eggs
- 1 cup canned crushed pineapple (no need to drain)
Glaze Ingredients
- 3/4 cup pineapple juice (divided: 1/3 cup + 3/8 cup)
- 2 cups powdered sugar (divided: 1/2 cup + 1 1/2 cups)
- 1/4 cup butter
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Grease a bundt pan thoroughly with non-stick baking spray or easy release baking spray that contains flour, ensuring the cake will not stick.
- Combine Cake Mix, Butter, and Juice: In a large mixing bowl, use an electric mixer on low speed to blend the yellow cake mix, 1/2 cup melted butter, and 3/4 cup pineapple juice until the mixture is smooth.
- Add Eggs and Pineapple: Add in the 3 eggs and 1 cup of canned crushed pineapple along with its juice. Mix on medium to high speed until fully combined and the batter is uniform in texture.
- Pour Batter into Pan: Pour the prepared batter evenly into the greased bundt pan, smoothing the top if necessary.
- Bake the Cake: Place the pan in the preheated oven and bake for 35-40 minutes. Test doneness by inserting a toothpick in the center; it should come out clean when the cake is ready.
- Prepare Pineapple Glaze: While the cake bakes, combine 3/4 cup pineapple juice, 1/2 cup powdered sugar, and 1/4 cup butter in a medium saucepan. Heat over medium heat, stirring frequently until the glaze begins to simmer. Remove from heat.
- Soak Cake with Glaze: Once the cake is baked, take it out of the oven and poke holes all over the cake while still in the pan. Pour about one-third of the warm glaze evenly over the cake to soak in. Let the cake cool in the pan for 15 minutes.
- Invert Cake: Carefully invert the bundt pan onto a large plate or cake pedestal to release the cake. Lift the pan off gently.
- Brush Glaze Over Cake: Whisk the remaining 1 1/2 cups of powdered sugar into the leftover glaze until smooth. Brush this glaze evenly over the entire surface of the cooled cake.
Notes
- Ensure the bundt pan is well-greased to prevent sticking.
- Poking holes in the cake helps the glaze soak in, keeping the cake moist and flavorful.
- You can use crushed pineapple with juice for extra moisture; no need to drain.
- Use an electric mixer for smooth batter combined evenly.
- Allow the cake to cool slightly before glazing completely to avoid glaze sliding off.
- This cake is best served at room temperature but can be chilled and brought back to room temp before serving.
