Pineapple Poke Bundt Cake
- 1 can (20oz) crushed pineapple
- 1 box yellow cake mix
- 1 pkg. (4 serving size) Jell-O instant vanilla pudding
- 3/4 cup vegetable oil
- 4 eggs
- 2 Tbsp. vanilla extract, divided
- 1 cup powdered sugar
- 1 Tbsp. butter, melted.
Preheat oven to 350. Spray 12-cup bundt pan with cooking spray. Drain pineapple. Measure 3/4 cup juice to use with cake mix. Reserve remaining juice for soaking mixture.
Beat cake mix, pudding mix, eggs, oil and 3/4 cup pineapple juice in large bowl with an electric mixer for 2 minutes. Mix 1 Tbsp. vanilla extract into cake batter. Fold in crushed pineapple. Pour into prepared pan. Bake 38-42 minutes or until toothpick inserted in center comes out clean.
Combine remaining pineapple juice, powdered sugar, and melted butter in a small bowl while cake is baking. Stir in remaining 1 Tbsp. vanilla extract. Remove cake from oven and set on a wire rack. Poke holes in cake with a skewer at 1/2 inch intervals while still hot and in pan. Pour soaking mixture over cake. If soaking mixture begins to pool, poke additional holes. Allow to cool in pan 30-40 minutes, then flip cake upside down onto serving platter. remove pan. Cool completely, then drizzle with glaze if desired.
Glaze: Combine 1/2 cup powdered sugar and 1 Tbsp. cold milk. Whisk until completely combined. pour over cake.