Guys, there isn’t enough good I can say about this Pineapple Juice Cake. It’s truly and honestly, one of my most favorite cakes. Even next to pineapple upside down cake. And yes, there is a reason I haven’t yet posted a recipe for a pineapple upside down cake here. - And the reason is that it’s one of my all time favorites and I want to be sure it’s healthier version is every bit as delicious as the original.
This cake, takes the cake! It’s sort of similar in texture to a tres leches cake in that the cake has time to soak up all the pineapple juice goodness to leave you with one deliciously moist and gooey cake. I would eat this cake for breakfast, snack, dessert… anything and everything! It’s just that damn good.
This is not only a tasty cake, but it’s also super easy to make by way of a mixed mix that we basically amplify into a great cake that no one will ever guess is from a box at the start. It’s a simple cake. And it’s perfect for these end of the summer months.
This cake makes me a weeeee bit nostalgic as I originally made it with the hopes that by the time I posted it I would be a few drinks thick on a Hawaiian beach, but… COVID had another plan in mind!
TheSkinnyFork.com A favorite Hawaiian inspired pineapple juice infused cake. Quick and easy to make while being delicious and perfectly moist! Prep Time: 30 Minutes • Cook Time: 30 Minutes
Servings: 12 • Serving Size: 1 Slice • Calories: 337 • Fat: 21 g • Saturated Fat: 4 g • Carb: 67 g • Fiber: 0 g • Protein: 4 g • Sugar: 19 g • Sodium: 289 mg
Cake:
• 1 (15.25 Oz.) Box Yellow Cake Mix
• 3/4 C. Vegetable Oil
• 3/4 C. Pineapple Juice
• 2 Tsp. Vanilla Extract
• 4 Whole Large Eggs
Glaze:
• 2 C. Powdered Sugar Substitute
• 3/4 C. Pineapple Juice
• 4 Tbsp. Butter
Directions:
Preheat the oven to 325 degrees F. and lightly coat the inside of a large bundt baking pan with non-stick baking spray; set aside.
In the base of a stand mixer, beat together the 1 box cake mix, 3/4 C. oil, 3/4 C. pineapple juice, 2 Tsp. vanilla and 4 eggs.
Pour the batter out into the prepared pan and place int he oven to bake for 30-35 minutes or until an inserted toothpick comes out clean.
Once done, remove from the oven and set aside to start cooling.
In a small sauce pan, combine the 2 C. powdered sugar substitute, 3/4 C. pineapple juice, and 4 tbsp. butter. Cook over a medium-low heat, stirring frequently until all of the sugar has dissolved.
Once done, remove from the heat.
Use a skewer or the bottom end of a wooden spoon to poke several holes on the bottom of the cake.
Pour the juice mixture out over the cake.
Set aside to set for at least 15-20 minutes; letting the cake absorb all of the juice mixture.
Once all of the juice is absorbed, turn the cake out onto a prepared stand or plate.
Step-by-Step Photos:
Nutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free •Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher