Pineapple Poke Bundt Cake

By srumbel

This is a moist and delicious poke cake bursting with pineapple flavor!
from sixsistersstuff.com

Ingredients

• Glaze:
• 20 ounces crushed pineapple (reserve juice, divided)
• Yellow cake mix (I used 15.25 ounce Betty Crocker cake mix)
• 3.4 ounces instant vanilla pudding
• 3/4 cup vegetable oil
• 4 eggs
• 2 tablespoons vanilla (divided)
• 1 cup powdered sugar
• 1 tablespoon butter, melted
• 2 tablespoons butter, melted
• 1 cup powdered sugar
• 1 teaspoon milk
• 1/4 teaspoon vanilla

Details

Preparation time 10mins
Cooking time 50mins

Preparation

Step 1

Preheat oven to 350 degrees. Spray a 12 cup bundt pan generously with non stick cooking spray. I used Bakers Joy that has flour added to the spray.
Drain pineapple juice from the tidbits, hopefully you can get about 1 cup of pineapple juice from it.
Beat cake mix, dry pudding mix, eggs, vegetable oil, and ¾ cup of pineapple juice in a large bowl with an electric mixer for 2 minutes. Mix 1 tablespoon of vanilla into the cake batter. Fold in crushed pineapple. Pour into prepared pan.
Bake 40 to 42 minutes or until toothpick inserted comes out clean.
Combine remaining pineapple juice,1 tablespoon vanille, powdered sugar, and melted butter in a small bowl while cake is baking.
Remove cake from the oven and set on wire rack or dish towel to cool in pan. Right after removing it from the oven poke holes in cake with a skewer at ½ inch intervals while still hot and in the pan. Pour soaking mixture over cake so it will go into the holes. I used a big spoon and drizzled it over all the holes. Note:if soaking mixture begins to pool, poke additional holes. Allow to cool in pan for about 40 minutes. Then invert cake onto a serving platter and remove pan. Cool completely.
For glaze: Beat glaze ingredients together until smooth. Drizzle over cooled cake.