👩🍳 Instructions
- Preheat & Prep:
- Preheat oven to 325°F (160°C).
- Grease and flour a Bundt pan (or 9×13-inch pan).
- Make the Batter:
- In a large bowl, combine cake mix, pudding mix, oil, pineapple juice, and eggs.
- Beat with a mixer for about 2 minutes until smooth and creamy.
- Bake:
- Pour batter into prepared pan.
- Bake for 50–55 minutes, or until a toothpick inserted comes out clean.
- Prepare the Glaze:
- In a saucepan, whisk together powdered sugar, pineapple juice, butter, and vanilla.
- Bring to a gentle simmer, stirring until smooth and slightly thickened.
- Glaze the Cake:
- While cake is still warm, poke small holes in it with a skewer or fork.
- Slowly pour warm glaze over the cake so it soaks in.
- Let cool completely before slicing.
💡 Tips & Variations
- For extra flair, top with toasted coconut flakes or crushed pineapple.
- Swap yellow cake mix for white cake mix if you prefer a lighter color.
- Make it a Piña Colada Cake by adding a splash of coconut extract to the glaze.
This cake stays moist for days (thanks to the pineapple juice) and is even better the next day after the glaze settles in. 🌟
Would you like me to also give you a from-scratch version (without cake mix) so you have both options?
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