Pineapple Juice Cake Ready in 55 Minutes

Instructions:

1. Preheat your oven to 175°C. Grease and flour a 25cm Bundt pan thoroughly. Note: This prevents the sugary batter from sticking to the intricate designs.
2. Whisk 375g flour, 400g sugar, 12g baking powder, and 3g salt in a medium bowl.
3. In a separate large bowl, beat 4 eggs until light and frothy.
4. Slowly pour in 113g melted butter, 120ml oil, 180ml pineapple juice, and 10ml vanilla. Whisk until the mixture is glossy and smooth.
5. Gradually fold the dry ingredients into the wet mixture. Stir until no white streaks of flour remain.
6. Pour the batter into the prepared pan. Tap it on the counter to release trapped air bubbles.
7. Bake for 40 minutes until a skewer comes out clean and the edges pull away slightly.
8. While the cake bakes, combine 240g powdered sugar, 60ml juice, 56g melted butter, and 5ml vanilla.
9. Whisk vigorously until the glaze is thick, smooth, and shimmering.
10. Remove the cake from the oven and, while still in the pan, poke holes all over the bottom with a skewer.
11. Pour half the glaze over the hot cake. Wait 10 minutes for the syrup to disappear into the sponge.
12. Invert the cake onto a wire rack and pour the remaining glaze over the top until it cascades down the sides.