I knew how much we liked the orange juice cake I shared a few weeks ago, but I had no idea you would like it as much as you do. Mom has been making that stuff for years and I’ve always enjoyed it, but the comments and emails I’ve received show that you are just as crazy about it.
INGREDIENTS
1 box (15.25 oz.) 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 enamel:
2 cups of powdered sugar
3/4 cup pineapple juice
4 tablespoons of unsalted butter
INSTRUCTIONS
Preheat oven to 325°F and grease and flour a 10-12 cup mold.
Use an electric mixer to combine the cake mixture, vegetable oil, pineapple juice and eggs in a large bowl. Beat for about 2 minutes. Pour dough into prepared pan.
Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean and the cake begins to peel off the sides. Allow the cake to begin to cool in the pan while making the glaze.
In a small saucepan, combine the powdered sugar, pineapple juice and butter. Cook over medium-low heat until the butter has melted, stirring frequently.
Use a skewer or toothpick to make holes in the cake. Pour the hot icing over the cake while it is still in the pan. It will look like a lot of frosting, but keep pouring. Let cool for another 15 to 20 minutes, or until the cake is cool and most of the frosting has been absorbed, then invert the cake into a serving dish.