- Preheat and Prep: Begin by setting your oven to 325°F. Generously grease and flour a 10 to 12-cup Bundt pan, creating a non-stick surface for your sumptuous cake.
- Blend the Batter: Grab a large mixing bowl, and with the assistance of an electric mixer, amalgamate the cake mix, vegetable oil, pineapple juice, and eggs. Beat the mixture for approximately 2 minutes. Now, it’s ready to be poured into your prepared Bundt pan.
- The Oven’s Embrace: Bake your cake for 30 to 35 minutes. Your cue to take it out is when a toothpick inserted into the cake’s core emerges clean, and the cake begins to subtly detach from the pan’s edges. Allow the cake to initiate its cooling phase in the pan.
- Glaze Alchemy: Simultaneously, commence with the glaze. Blend your powdered sugar, pineapple juice, and butter in a petite saucepan. Employ medium-low heat and stir until the butter is entirely liquefied.
- Glaze Deployment: Use a toothpick or skewer to puncture small holes throughout the cake. Lavish the warm glaze over your cake. It may appear to be an excessive amount, but proceed with audacity—pour away.
- The Final Countdown: Let your cake absorb the glaze for another 15 to 20 minutes. Once the cake has cooled and the glaze is mostly absorbed, you can invert it onto a serving platter with pride.
Choice of Cake Mix: Duncan Hines cake mixes are not recommended for this particular recipe. Betty Crocker and Pillsbury have been tested and yield much better results. Texture Alert: This cake will be super moist. If you’re someone who prefers a drier texture, feel free to hold back on the glaze.