I knew how much we loved the Orange Juice Cake that I shared a few weeks back, but had no idea y’all were going to love it as much as you do. Mom’s been making that thing for years and I’ve just always enjoyed it so much, but the comments and emails I’ve gotten prove y’all are just as crazy about it!
One of the comments that I got was from Cheryl Griffis. She asked if I had ever swapped the orange juice out for pineapple juice. “GENIUS,” I thought. So I got in the kitchen and set out to do just that.
I made a few tweaks to capitalize on all that delicious pineapple flavor and boy did it turn out amazing!! I think this one might even edge out the orange juice version, but I’ve always been a huge pineapple fan.
The super moist cake is infused with pineapple flavor in the batter and the butter-pineapple glaze that it gets soaked in amps that pineapple flavor up even more!
I took these photos and may have eaten 2 slices… okay, 3. If you’re a fan of the orange juice version and love pineapple, I bet you’re going to devours this. Seriously. Y’all enjoy!
Ingredients
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
For the glaze:
2 cups powdered sugar
For Ingredients And Complete Cooking Instructions Please Head On keep on Reading (>)
