Pineapple Juice Cake

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Discover the newfound joy in our latest culinary creation, the Pineapple Bliss Cake! Inspired by the overwhelming love for the Orange Juice Cake, I couldn’t resist exploring a brilliant suggestion from Cheryl Griffis – swapping out the orange juice for the tropical delight of pineapple juice. It turned out to be an absolute stroke of genius!

Having relished Mom’s classic orange juice version for years, the challenge was to elevate this beloved recipe to new heights with the infusion of luscious pineapple flavor. I made a few delightful tweaks to ensure every bite is a celebration of tropical goodness.

Picture this: a super moist cake that not only carries the essence of pineapple in its batter but also indulges in a decadent butter-pineapple glaze. As the cake soaks in this irresistible glaze, the pineapple flavor reaches its pinnacle, creating a dessert that’s nothing short of heavenly.

In my humble opinion, this Pineapple Bliss Cake might just steal the spotlight from its orange juice counterpart. Being a devoted pineapple enthusiast, I couldn’t be more thrilled with how it turned out.

As I snapped these tempting photos, I may have succumbed to the allure of the cake, savoring not one, not two, but three slices. I couldn’t help myself – it’s that good! If you’re a fan of the original orange juice version and share my love for all things pineapple, get ready to embark on a devouring journey. Seriously, this one’s a game-changer.

So, without further ado, dive into the world of Pineapple Bliss Cake and let your taste buds revel in the tropical symphony of flavors. Don’t just enjoy; savor each delightful bite of this masterpiece. Your dessert dreams just got a pineapple-infused upgrade – indulge and relish every moment!

Ingredients : 

1 (15.25-ounce) box yellow or butter 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

Instructions :

Preheat the oven to 325°F and grease and flour a 10 to 12-cup Bundt pan.
Use an electric mixer to combine the cake mix, vegetable oil, pineapple juice, and eggs in a large bowl. Beat about 2 minutes. Pour the batter into the prepared pan.
Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides. Allow the cake to start to cool in the pan while you make the glaze.
In a small sauce pan, combine the powdered sugar, pineapple juice, and butter. Cook over medium-low heat until the butter has melted, stirring frequently.
Use a skewer or toothpick to poke holes in the cake. Pour the warm glaze over the cake while it is still in the cake pan. It’s going to seem like a lot of glaze, but just keep pouring. Allow to cool for 15 to 20 more minutes, then invert the cake onto a serving platter. Allow to cool completely before serving.

image source: Easy Family Recipe