I love the combination of the crushed pineapple and berry burst juice (you can use any juice). As a result this is a really moist and flavorful cake. The glaze really makes the cake! No one will realize that this cake starts with a simple cake mix!
Author: Chef Alyssa
18.25oz1 box Yellow Cake Mix
1cupNature’s Nectar Berry Burst Juice (or any juice)
2TAll Purpose Flour
¼cupNature’s Nectar Berry Burst Juice (or any juice)
1TAll Purpose Flour
Preheat oven to 350 degrees.
Drain Pineapple over a medium sized bowl and set aside. Save juice and pineapple.
In a large mixing bowl blend, cake mix, eggs, berry burst juice and vegetable oil.
Stir in drained crushed pineapple.
Spray a bundt pan with cooking spray and add cake mixture. Bake for 30 minutes.
Mix together reserved pineapple juice and 1 cup powdered sugar. Pour into a small saucepan and heat until boiling.
Whisk in 2T flour and keep stirring until desired consistency is reached, about 2 minutes. Remove from heat and set aside.
In a small saucepan, whisk together ¼ cup berry burst and ½ cup powdered sugar. Heat until boiling.
Whisk in 1T flour and keep stirring until desired consistency is reached, about 2 minutes. Remove from heat and set aside.
Remove cake from oven and let cool, 2 minutes. Run a knife along the sides of the pan to loosen cake.
Invert on a plate and flip over. Drizzle with pineapple glaze and then berry burst glaze.