Pineapple pound cake

 Ingredients

For the cake

1 box yellow cake mix (used betty crocker) 15.25 oz

1/2 cup salted butter, melted

3/4 cup pineapple juice

3 eggs

1 cup crushed or chunked pineapple

For the Glaze

3/4 cup pineapple juice

1 cup powdered sugar

1/4 cup butter, room temperature

Instructions

Preheat your oven to 350 degrees F and grease a 10-12 cup bundt pan with butter or baking cooking spray.

In a large bowl, mix together the pineapple juice, melted butter, and cake mix until smooth. Add in the eggs and crushed/ chunk pineapple and mix on high speed for 2 minutes. Transfer to prepared bundt cake pan.

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

Meanwhile, mix together your glaze ingredients in a small saucepan and cook over medium heat until the butter has melted through. 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. Add 1.5 cups powdered sugar to the remaining glaze & spoon over the top. Serve and enjoy!