A bright and tender bundt cake soaked in sweet-tart pineapple glaze—easy to make with cake mix and perfect for any sunny occasion.

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Preheat oven to 325°F (163°C). Grease and flour a bundt pan thoroughly.
In a large bowl, beat together cake mix, oil, 3/4 cup pineapple juice, and eggs on medium speed for 2 minutes until smooth.
Pour batter into prepared bundt pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted comes out clean.
Meanwhile, whisk together powdered sugar and 2–3 tbsp pineapple juice to make a pourable glaze.
Cool cake in the pan for 10 minutes, then invert onto a serving platter.
While warm, pour the glaze slowly over the cake to soak in and drip down the sides. Let cool completely before slicing.

Use fresh pineapple juice for a more vibrant flavor—just strain out any pulp.
Add a handful of well-drained crushed pineapple to the batter for texture and extra pineapple flavor.
Store tightly wrapped at room temperature for up to 4 days or freeze for up to 2 months.