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Juicy Pineapple Juice Cake

During my last visit to Mexico, I tried a sponge cake that was moist, scrumptious, and out of this world. That cake inspired me to research a cake recipe with all of the same qualities that I could recreate at home. Now normally, I don't bake cakes or desserts. In fact, this is the second time that I've ever baked a cake in my life. The first cake was no bueno. With that said, I searched and searched for a recipe and found one for a Pineapple Juice Cake. It was posted on the "Southern Bite" food blog. Here's the link to the recipe https://southernbite.com/pineapple-juicecake/. The recipe was simple enough and didn't require too many ingredients. I can honestly say that this is one of the best cakes that I've ever eaten. It was juicy and irresistible. The Pineapple Juice cake can be eaten at room temperature, but I prefer it served cold. Try it out and let me know what you think.


Juicy Pineapple Juice Cake







Ingredients

  • 1 (15.25-ounce) box yellow or butter cake mix* (Betty Crocker preferably)

  • 3/4 cup vegetable oil

  • 3/4 cup pineapple juice

  • 4 large eggs

Cake Glaze

  • 2 cups powdered sugar

  • 3/4 cup pineapple juice

  • 4 tablespoons unsalted butter

(Directions)

1. Preheat 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. Then serve.

6. (Optional) Let sit in the refrigerate for 45 minutes. Then serve.


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