Ingredients

For the cake

• 1 box yellow cake mix (used betty crocker) 15.25 oz
• 1/2 cup salted butter, melted
• 3/4 cup pineapple juice
• 3 eggs
• 1 cup crushed or chunked pineapple

For the Glaze

• 3/4 cup pineapple juice
• 1 cup powdered sugar
• 1/4 cup butter, room temperature

Instructions

1. Preheat your oven to 350 degrees F and grease a 10-12 cup bundt pan with butter or baking cooking spray.
2. In a large bowl, mix together the pineapple juice, melted butter, and cake mix until smooth. Add in the eggs and crushed/ chunk pineapple and mix on high speed for 2 minutes. Transfer to prepared bundt cake pan.
3. Bake the pineapple cake in the preheated oven for 35-40 minutes, or until a toothpick placed into the cake comes out clean. Allow the cake to fully cool.
4. Meanwhile, mix together your glaze ingredients in a small saucepan and cook over medium heat until the butter has melted through. Remove from heat.
5. Using a straw or skewer, poke holes throughout the bottom of the cake. Pour 1/3 of the glaze over the bottom of the cake and allow to cool for 10-15 minutes. Flip the cake over onto a serving platter. Add 1.5 cups powdered sugar to the remaining glaze & spoon over the top. Serve and enjoy!

Notes

NOTE: Adding the additional powdered sugar to the glaze is optional, but it does allow for the glaze to be more visible on the cake.  

Nutrition

Calories: 253kcal | Carbohydrates: 32g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 311mg | Potassium: 148mg | Fiber: 1g | Sugar: 22g | Vitamin A: 318IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 1mg