• 1 box (15.25 ounces) yellow or butter cake mix* (I prefer Betty Crocker or Pillsbury)
• 3/4 cup vegetable oil
• 3/4 cup pineapple juice
• 4 large eggs
For the icing:
• 2 cups powdered sugar
• 3/4 c pineapple juice
• 4 tablespoons unsalted butter
Preheat oven to 325°F and grease and flour a 10-12 cup Bundt pan.
Using an electric mixer to combined cake mix, vegetable oil, pineapple juice & eggs in a large bowl. Beating about 2 minutes. Pour batter to prepared pan.
Bake for 30 to 36 mn Let the cake begin to cool in the pan while you prepare the frosting.
In a small saucepan, combine powdered sugar, pineapple juice and butter. Cook over medium-low heat until butter has melted, stirring frequently.
Using skewer Pour the hot frosting over the cake while it is still in the cake pan. It will look like a lot of glaze, but keep pouring. Let cool 15-20 minutes more, or until cake is cool and most of the frosting has been absorbed, then invert cake onto serving platter.