Ingredients
- 1 box yellow cake mix (about 15.25 oz)
- 1 small box instant vanilla pudding mix (3.4 oz)
- 1 cup pineapple juice
- 1/2 cup vegetable oil
- 4 large eggs
- For the glaze:
- 1/2 cup pineapple juice
- 1/4 cup unsalted butter
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Grease a bundt pan thoroughly.
- In a large bowl, whisk together cake mix, pudding mix, pineapple juice, oil, and eggs until well combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 45–50 minutes, until a toothpick inserted comes out clean.
- Meanwhile, heat pineapple juice, butter, and sugar in a saucepan over medium, stirring until butter and sugar are melted. Remove from heat and stir in vanilla extract.
- When cake is done, poke holes all over the top with a skewer. Pour half the warm glaze over the cake while it’s still in the pan and let it absorb for 15 minutes.
- Carefully invert the cake onto a serving plate, then pour the remaining glaze over the top.
- Let the cake cool completely before slicing and serving.
Notes
- Add shredded coconut or crushed pineapple to the batter for more texture.
- Top with toasted coconut or powdered sugar for decoration.
- Swap vanilla pudding with coconut or banana pudding mix for a twist.
- Add a splash of rum extract for extra tropical flavor.
- Store at room temperature for up to 3 days; refrigerate if it’s warm or humid.
- Freeze sliced pieces wrapped well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/14th of cake)
- Calories: 320
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
