Preheat your oven to 350°F and grease your Bundt pan very generously with butter or oil. Dust a little flour inside the pan to ensure the cake releases perfectly after baking.

In your large mixing bowl, beat the four eggs and granulated sugar together until they look pale. Whisk for about three minutes to get a lot of air into the sweet cake base.

Pour in the vegetable oil, vanilla extract, and ¾ cup of the pineapple juice into the eggs. Stir gently until everything is combined and the mixture looks smooth and very bright yellow.

Slowly add the sifted flour, baking powder, and salt to the wet mixture in small batches. Whisk until just combined so the cake remains tender and does not become tough or dry.

Pour the smooth batter into your prepared pan and smooth the top with a rubber spatula. Bake for forty-five minutes or until a toothpick comes out clean from the center.

While the cake bakes, whisk the powdered sugar with the remaining juice and melted butter. Stir in a small bowl until the glaze is thick, glossy, and has no lumps.

Remove the hot cake from the oven and let it sit for only five minutes. Use a long skewer to poke many small holes all over the top of the cake.

Slowly pour half of the pineapple glaze over the warm cake while it is still in the pan. The holes allow the sweet juice to soak deep into the center of the sponge.

Carefully turn the cake out onto a serving plate or a sturdy wire cooling rack. Make sure the cake is still warm so the glaze continues to soak in perfectly.

Pour the rest of the thick glaze over the top of the cake and let it drip. Allow the cake to cool completely before slicing it into beautiful, moist, and tropical pieces.