For the Cake:

3/4 cup vegetable oil

3/4 cup pineapple juice

4 large eggs

1 box (15.25 ounces) yellow or buttercream cake mix

For the Glaze:

2 cups powdered sugar

3/4 cup pineapple juice

4 tablespoons unsalted butter

Directions:

Preheat your oven to 325°F (163°C). Thoroughly grease and flour a Bundt pan with a 10 to 12-cup capacity.

In a large mixing bowl, combine the cake mix, vegetable oil, pineapple juice, and eggs. Use an electric mixer to blend for about 2 minutes, or until the batter is smooth and lump-free.

Pour the batter into the prepared Bundt pan, spreading it evenly.

Bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes.

To Make the Glaze:

6. In a saucepan over medium-low heat, combine the powdered sugar, pineapple juice, and butter. Stir continuously until the butter melts and the glaze is smooth.

7. Using a skewer or fork, poke small holes all over the surface of the cake while it is still in the pan.

8. Slowly pour the warm glaze over the cake, ensuring it seeps into the holes and coats the surface evenly.

9. Let the cake rest in the pan for an additional 15-20 minutes to absorb the glaze.

10. Carefully invert the cake onto a serving plate. Slice and serve with the moist, tropical flavor infused in every bite.

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 55 minutes

Yield: 12 servings.