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Pineapple Juice Cake

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Pineapple Juice Cake

Pineapple Juice Cake

Pineapple Juice Cake – I knew how a lot we cherished the Orange Juice Cake that I shared just a few weeks again, however had no concept y’all had been going to like it as a lot as you do. Mother’s been making that factor for years and I’ve simply at all times loved it a lot, however, the feedback and emails I’ve gotten show y’all are simply as loopy about it!

One of the many pieces of feedback that I obtained was from Cheryl Griffis. She requested if I had ever swapped the orange juice out for pineapple juice. “GENIUS,” I assumed. So I obtained within the kitchen and got down to just do that.

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I made just a few tweaks to capitalize on all that scrumptious pineapple taste and boy did it end up superb!! I feel this one would possibly even edge out the orange juice model, however, I’ve at all times been an enormous pineapple fan.

The tremendous moist cake is infused with pineapple taste within the batter and the butter-pineapple glaze that it will get soaked in amps that pineapple taste up much more!

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I took these images and should have eaten 2 slices… okay, 3. If you happen to’re a fan of the orange juice model and love pineapple, I wager you’re going to devour this. Significantly. Y’all take pleasure in it!

Pineapple Juice Cake

Recipe by BobbyCourse: Fruits recipes
Servings

8

servings
Prep time

20

minutes
Cooking time

35

minutes
Calories

300

kcal
Total time

55

minutes

Pineapple Juice Cake – I knew how a lot we cherished the Orange Juice Cake that I shared just a few weeks again, however had no concept y’all had been going to like it as a lot as you do. Mother’s been making that factor for years and I’ve simply at all times loved it a lot, however, the feedback and emails I’ve gotten show y’all are simply as loopy about it!

Ingredients

  • 3/4 cup vegetable oil

  • 1 (15.25-ounce) box yellow or butter cake mix* (I prefer Betty Crocker or Pillsbury – See my note below)

  • 4 large eggs

  • 3/4 cup pineapple juice

  • For the glaze:
  • 3/4 cup pineapple juice

  • 4 tablespoons unsalted butter

  • 2 cups powdered sugar

Instructions

  • Preheat the oven to 325°F and grease and flour a 10 to 12-cup Bundt pan.
  • Use an electric mixer to combine the cake mix, vegetable oil, pineapple juice, and eggs in a large bowl.  Beat about 2 minutes.  Pour the batter into the prepared pan
  • Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides.  Allow the cake to start to cool in the pan while you make the glaze.
  • In a small sauce pan, combine the powdered sugar, pineapple juice, and butter. Cook over medium-low heat until the butter has melted, stirring frequently.  
  • Use a skewer or toothpick to poke holes in the cake. Pour the warm glaze over the cake while it is still in the cake pan. It’s going to seem like a lot of glaze, but just keep pouring. Allow to cool for 15 to 20 more minutes, or until the cake is cool and most of the glaze has been absorbed, then invert the cake onto a serving platter.

Notes

  • *After some reviews from readers and masses of trying out, I’ve found that Duncan Hines cake mixes often do now not paintings with this recipe. I prefer to use Betty Crocker or Pillsbury.
  • This makes for an exceedingly wet cake. If you experience like that might not be your element, experience unfastened to use much less of the glaze.

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