1. Preheat oven to 325°F (163°C) and grease a 10 to 12 cup Bundt pan with flour.
2. Using an electric mixer, combine cake mix, vegetable oil, pineapple juice, and eggs in a large bowl. Beat for about two minutes until well blended.
3. Pour the batter into the prepared pan. Bake for 30 minutes or until the cake begins to pull away from the sides and a toothpick inserted into the center comes out clean.
4. Allow the cake to cool in the pan for about 10 minutes while you make the glaze.
5. In a saucepan, mix powdered sugar, pineapple juice, and butter. Cook on medium-low heat until the butter melts, stirring constantly.
6. Using a skewer or toothpick, poke holes in the cake. Pour the warm glaze over the cake while it is still in the pan. It will look like a lot of glaze, but keep pouring.
7. Let the cake cool for another 15 to 20 minutes, or until most of the glaze has been absorbed. Then, invert the cake onto a serving plate.
Prep Time:
15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 350 kcal | Servings: 12 servings .
Ingredients:
1/4 c. pulp-free orange juice
1 oz. vanilla
1 Tbsp. heavy cream
1/2 c. champagne
Instructions:
. Mix Base Ingredients:
In a champagne flute, combine pulp-free orange juice, vanilla vodka, and heavy cream. Stir well to mix everything together.
. Add Champagne:
Slowly pour champagne into the flute, filling it to the top.
. Garnish:
Garnish with an orange wedge on the rim of the glass
Preparation Time: 5 minutes
Cooking Time: 0 minutes
Servings: 1
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