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.
- 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.
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