Pineapple Poke Bundt Cake

Pineapple Poke Bundt Cake
Pineapple Poke Bundt Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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.

Directions

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.

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