Pineapple Bundt Cake

 

Ingredients

For the cake

1 box yellow cake mix 

1/4 cup lemon scented olive oil

2 tbls melted butter

3/4 cup pineapple juice

3 eggs

1 cup crushed pineapple with juice

For the Glaze

1/2 cup pineapple juice

1 cup powdered sugar (divided)

1/4 cup butter, room temperature

1 tsp vanilla

Pinch of salt

1/4 cup toasted coconut

 

Preheat your oven to 350 and grease a 10-12 cup bundt pan with cooking spray. This cake is VERY sticky make sure the pan is well coated.

In a large bowl, mix together the pineapple juice, oil, melted butter, eggs and cake mix 2 minutes on medium speed. Add in the crushed pineapple and mix on high speed until well combined. Transfer to prepared bundt pan.

Bake in preheated oven for 35-40 minutes, or until a toothpick placed into the cake comes out clean.

Meanwhile, mix together 1/2 cup powdered sugar and the remaining glaze ingredients in a small saucepan and cook over medium heat until the mixture begins to reduce and become syrupy. Remove from heat.

Using a straw or skewer, poke holes throughout the bottom of the cake. Pour 1/3 of the glaze over the bottom of the cake and allow to cool for 10-15 minutes. Flip the cake over onto a serving platter.

I like to put the remaining 1/2 cup powdered sugar in a small bowl and slowly whisk in some of the reduced syrup to thicken the glaze.  Drizzle the glaze on the totally cooled cake.  Top with toasted coconut if desired.