Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a bundt pan.
In a large mixing bowl, combine the flour, sugar, baking soda, and a pinch of salt.
Add the eggs, softened butter, vegetable oil, crushed pineapple (with its juice), and vanilla extract to the dry ingredients. Mix everything together until well combined. If you choose to include nuts, add them at this point and fold them into the batter.
Pour the batter into the prepared pan and spread it evenly.
Bake in the preheated oven for about 35-40 minutes for a 9×13-inch pan or around 45-50 minutes for a bundt pan. The cake is done when a toothpick or cake tester inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
For the Pineapple Glaze:
In a saucepan, melt the butter over medium heat.
Add the granulated sugar and pineapple juice to the melted butter. Stir continuously and bring the mixture to a gentle boil.
Allow the glaze to simmer for 3-4 minutes, stirring constantly, until it thickens slightly and becomes syrupy.
Remove the glaze from the heat, stir in the vanilla extract, and let it cool for a few minutes.
Assembly:
Once the cake has cooled completely, pour the pineapple glaze over the top of the cake, allowing it to drizzle down the sides.
Let the glaze set for a little while before slicing and serving.
Pineapple juice cake is a sweet and tangy dessert with a tropical twist. It’s perfect for any occasion, and the pineapple glaze adds a wonderful burst of flavor to every bite. Enjoy!
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