pineapple juice cake
Pineapple Juice Cake
I had an open quart of pineapple juice that I needed for a separate recipe, but did not need to use it all. I hate to waste anything and planned on freezing a portion of the juice to preserve it to use later. Flipping through my grandma’s recipes, I found this recipe for a Pineapple Juice Cake.
This dessert is made with a boxed yellow cake mix and then a glaze of pineapple juice, butter and powdered sugar.
Before you pour the glaze over the cake mix, you need to make sure the cake itself will slide out of the Bundt pan without sticking to the inside. I inverted the cake onto a serving dish and removed the pan just enough to make sure the cake would come out with ease. I replaced the pan and flipped the cake back over and then poured the glaze over the cake.
Pour the glaze slowly and make sure you put holes in just about ever piece of the cake. You want the glaze to absorb evenly through out the cake.
The end result is moist and delicious.
Frugal Tips:
- Purchase canned pineapple in 100% juice. If a recipe calls for the fruit to be drained of juice, freeze the excess juice to use later.
- I have a purchase price to stock up on yellow cake mixes. I love cooking desserts with pre-made cake mixes. They are easy to make and can be made in a variety of different ways. I try to stock up on cake mixes when I find a good sale and have coupons to combine with them.
pineapple juice cake
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Pineapple Juice Cake
Ingredients
Cake Batterr
- 1 15.25 oz Yellow Cake Mix
- 3/4 Cup vegetable oil
- 3/4 Cup Pineapple Juice
- 4 Large Eggs
for the glaze
- 2 Cups powdered sugar
- 3/4 Cup Pineapple Juice
- 4 Tablespoons Unsalted Butter melted
Instructions
- Preheat the oven to 325 degrees. Grease and flour a 10 to 12 cup Bundt Pan.
- In a large mixing bowl, mix the dry cake mix, vegetable oil, pineapple juice and eggs.
- Pour the batter into the greased Bundt pan.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to start to cool while you prepare the glaze.
- In a small bowl, mix the ingredients for the glaze.
- Using a wooden skewer or fork, poke holes in the cake (while still in the bundt pan). Pour the glaze slowly over the cake while creating the holes. Allow the cake to absorb the glaze.
- Allow to cool for an additional 15-20 minutes then invert the cake onto a serving platter.
- Slice and serve.