Pineapple Juice Cake - Bestrecipe005

• 1 (15.25-ounce) box yellow or butter cake mix* (I prefer
  Betty Crocker or Pillsbury)
• 3/4 cup vegetable oil
• 3/4 cup pineapple juice
• 4 large eggs

• 2 cups powdered sugar
• 3/4 cup pineapple juice
• 4 tablespoons unsalted butter

1. Preheat the oven to 325°F and grease and flour a 10 to 12-cup
   Bundt pan.
2. 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.
3. 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.
4. 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. 
5. 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, or until the cake is cool and most of the glaze has been absorbed,
   then invert the cake onto a serving platter.

• *After some reports from readers and lots of testing, I’ve
  found that Duncan Hines cake mixes do not work with this recipe. I prefer to
  use Betty Crocker or Pillsbury.
• This makes for an incredibly moist cake.  If you feel like that might not be your
  thing, feel free to use less of the glaze. 
  

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