Pineapple Juice Cake

3.25 cups of vegetable oil

three-quarters of a cup pineapple juice

at room temperature, four eggs

Cranberry Syrup

2.5 cups of sugar powder

three-quarters of a cup pineapple juice

4-tbsp melted butter that is still hot

A Cake Made with Pineapple Juice

Get a regular bundt pan greased and the oven preheated to 350źF.

All of the cake ingredients should be placed in a big bowl and mixed until barely blended.

Pour batter into the bundt pan and bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.

While you make the syrup, let the cake cool in the pan for ten to fifteen minutes.

Tropical Pineapple Syrup: While the butter is still hot, mix in the powdered sugar and pineapple juice. Continue whisking until the mixture is completely smooth.

While the cake is still in the pan, use a fork or skewer to poke holes all over its surface. After that, pour around 3/4 of the syrup on top.

Turn the dish upside down onto a serving platter and let the syrup soak for another fifteen minutes. Top with the remaining syrup.