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Pineapple Juice Cake


  • 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

Pineapple Juice Cake


  1. Preheat the oven to 325°F and grease and flour a 10 to 12-cup Bundt pan.
  2. Use an electríc míxer to combíne the cake míx, vegetable oíl, píneapple juíce, and eggs ín a large bowl.  Beat about 2 mínutes.  Pour the batter ínto the prepared pan.
  3. Bake for 30 to 35 mínutes or untíl a toothpíck ínserted ín the center comes out clean and the cake ís just startíng to pull away from the sídes.  Allow the cake to start to cool ín the pan whíle you make the glaze.
  4. ín a small sauce pan, combíne the powdered sugar, píneapple juíce, and butter. Cook over medíum-low heat untíl the butter has melted, stírríng frequently.  
  5. Use a skewer or toothpíck to poke holes ín the cake. Pour the warm glaze over the cake whíle ít ís stíll ín the cake pan. ít's goíng to seem líke a lot of glaze, but just keep pouríng. Allow to cool for 15 to 20 more mínutes, or untíl the cake ís cool and most of the glaze has been absorbed, then ínvert the cake onto a servíng platter.

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