Ingredients:
Cake
1 (15.25 oz) yellow cake mix
3/4 cup vegetable oil
3/4 cup pineapple juice
4 eggs, room temperature
Pineapple Syrup
2 cups powdered sugar
3/4 cup pineapple juice
4 tablespoons butter, melted, still hot
Pineapple Juice Cake
Preheat oven to 350 degrees F and grease a standard bundt pan.
In a large bowl, combine all cake ingredients and mix until just combined.
Transfer batter to the prepared bundt and bake for 28-32 minutes, or until an inserted toothpick comes out clean.
Allow cake to cool in pan for 10-15 minutes while you prepare the syrup.
Pineapple Syrup: Mix powdered sugar and pineapple juice into the melted butter while it’s still hot. Whisk until smooth.
Using a fork or skewer, poke holes all over the top of the cake (while it’s still in the pan), then pour about ¾ of the syrup over the top.
Allow syrup to soak in for 15 more minutes, then invert it onto a serving plate. Drizzle remaining syrup overtop.