Easy Pineapple Bundt Cake
This moist, delicious cake starts with a yellow cake mix. Adding pineapple juice to the batter makes it pop with pineapple flavor. Serve with berries and whipped cream for an easy, impressive dessert.
Servings: 12 -16 servings
Calories: 339kcal
Ingredients
For the cake
- 1 yellow cake mix
- 1 3.4 oz. box instant vanilla pudding mix
- 1/3 cup vegetable oil
- 1 cup pineapple juice
- 4 eggs
For the glaze
- 2 cups powdered sugar
- 3/4 cup pineapple juice
- 4 tablespoons butter
Instructions
- Preheat oven to 325 degrees. Generously grease and flour a 10-cup bundt pan.
- With an electric mix, beat together the cake mix, pudding mix, oil, pineapple juice and eggs in a large bowl until smooth, 2-3 minutes. Pour batter into prepared pan.
- Bake for 35-40 minutes or until cake is just starting to pull away from the sides of the pan, and a toothpick inserted in the center comes out clean. Remove cake to a wire rack to begin cooling.
- Meanwhile, make the glaze by combining the powdered sugar, pineapple juice and butter in a medium saucepan over medium-low heat. Cook and stir until the butter has melted.
- Carefully use a skewer to poke holes in the bottom of the cake (the cake should still be in the pan, and still warm). Pour the glaze over the cake. Allow to cool and additional 15-20 minutes, or until most of the glaze is absorbed. Turn onto a wire rack or serving platter to cool completely.
Nutrition
Serving: 1g | Calories: 339kcal | Carbohydrates: 57g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 62mg | Sodium: 422mg | Fiber: 1g | Sugar: 41g