1(15.25-ounce) boxyellow or butter cake mix*(I prefer Betty Crocker or Pillsbury – See my note below)
3/4 cup pineapple juice
For the glaze:
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, 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 often 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.