Ingredients
- Cake Batter
- 1 box (15.25 oz) yellow cake mix
- ¾ cup vegetable oil
- ¾ cup pineapple juice (use 100% juice for best flavor)
- 4 large eggs, at room temperature
- Pineapple Butter Syrup
- 2 cups powdered sugar, sifted
- ¾ cup pineapple juice
- 4 tablespoons unsalted butter, melted and still warm
Instructions
Preheat your oven to 350 °F (175 °C). Grease a standard 10- or 12-cup bundt pan thoroughly with butter or nonstick spray, making sure to coat every groove for easy release.
Combine the cake mix, oil, pineapple juice, and eggs in a spacious bowl, whisking just until the batter is smooth and free of dry patches—avoid overbeating to keep the crumb light.
Keep any uneaten cake wrapped or covered at room temperature for as long as three days.
Spoon the batter into your greased bundt pan and level the surface with a spatula. Slide it onto the middle oven rack and bake for 28–32 minutes—check for doneness at the 28-minute mark by inserting a toothpick into the deepest part; it should emerge clean.
While the cake bakes, combine powdered sugar and pineapple juice in a medium bowl. Whisk until lump-free. Pour in the hot melted butter and whisk vigorously until the syrup becomes glossy and slightly thickened.
Once the cake is done, remove it from the oven and let it rest in the pan for 10–15 minutes. Using a fork or skewer, poke holes evenly across the top and sides. Pour about three-quarters of the warm syrup over the cake, allowing it to seep into the holes. Let it absorb for another 15 minutes.
Invert a serving plate over the bundt pan, then carefully flip to release the cake. Drizzle the reserved syrup over the top, letting it cascade down the sides for a shiny, flavorful glaze.