• 1 box (15.25 ounces) yellow or buttercream cake mix* (I prefer Betty Crocker or Pillsbury – see my note below)
    • 3/4 cup vegetable oil
    • 3/4 cup of pineapple juice
    • 4 large eggs
      For the glaze:
    • 2 cups of powdered sugar
    • 3/4 cup of pineapple juice
    • 4 tablespoons of unsalted butter
Preheat oven 325 degrees F and grease a 10 to 12 cup baking dish with flour.
Using an electric mixer to combined cake mix, vegetable oil, pineapple juice, and eggs in a large bowl. Hit about two minutes. Pour batter to prepared pan.Bake for 30 and the cake begins to pull away from the sides. Allow the cake to cool in the pan while you make the glaze.

In  saucepan, mixing powder sugar, pineapple juice, and butter. Cooking on medium-low heat until butter melts, stirring constantly.
Using skewer or toothpick to poke holes in cake. Pour warm glaze on cake while it is still in cake pan. It will look like a lot of glaze, but keep pouring. Letting cake cool for another 15 to 20 minutes, or until the cake has cooled and most of the glaze has been absorbed, then invert the cake onto a serving plate.