1 ½ cups cake flour (180g)3/4 cup granulated sugar (150g)6 eggs1 tablespoon oil1/3 cup pineapple juice (100 ml)1 package (about 1.5 oz or 43g) instant pineapple pudding mixButter or margarine, for greasingFlour, for dusting the cake pan1 Bundt cake panGlaze:2 cups powdered sugar3/4 cup pineapple juice4 tablespoons unsalted butter
Preparation
Preheat your oven to 350°F (180°C).
Grease the cake pan with butter or margarine and dust it with flour.
Separate the egg yolks from the whites.
Beat the egg whites until stiff peaks form, gradually add the sugar while continuing to beat until the mixture is very firm and glossy.
Add the egg yolks, oil, pudding mix, and pineapple juice and beat for another 10 minutes.
Sift in the flour and gently fold it into the mixture until just combined.
Pour the batter into the prepared cake pan and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean (baking time may vary depending on your oven).
To make the glaze:
While the cake cools slightly, combine the powdered sugar, pineapple juice, and butter in a small saucepan.
Heat gently over low heat, stirring constantly, until the butter melts and the glaze is smooth.
Use a skewer or toothpick to poke holes all over the warm cake while it’s still in the pan.
Slowly pour the warm glaze over the cake so it soaks in.
Let the cake cool almost completely before unmolding.