I can keep the ingredients on hand easily and everyone who tastes it thinks it’s the best thing ever.

Instructions:

1. Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Generously grease a standard bundt pan.
2. Prepare Cake Batter: In a large bowl, combine all the cake ingredients (yellow cake mix, vegetable oil, 3/4 cup pineapple juice, and room temperature eggs). Mix with an electric mixer or whisk until just combined and the batter is smooth. Avoid overmixing.
3. Bake Cake: Transfer the batter to the prepared bundt pan and spread it evenly. Bake for 28-32 minutes, or until a toothpick inserted into the center of the cake comes out clean.
4. Cool Slightly & Prepare Syrup: Allow the cake to cool in the bundt pan for 10-15 minutes while you prepare the syrup. For the syrup, in a medium bowl, whisk together the powdered sugar and 3/4 cup pineapple juice into the melted butter while it’s still hot. Whisk vigorously until the syrup is smooth and lump-free.
5. Soak Cake with Syrup: While the cake is still in the bundt pan and warm, use a fork or a wooden skewer to poke holes all over the top surface of the cake. Pour about ¾ of the prepared pineapple syrup evenly over the top, allowing it to seep into the holes.
6. Invert and Drizzle: Allow the syrup to soak in for another 15 minutes. Then, carefully invert the cake onto a serving plate. Drizzle the remaining syrup over the top of the inverted cake.