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Pineapple Bundt Poke Cake

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Ingredients

  • 1 20 oz.can Crushed Pineapple
  • 1 Box Yellow Cake Mix
  • 1 Package Instant Vanilla Pudding ( 4 serving size)
  • 4 eggs
  • 3/4 cup Vegetable Oil
  • 1 Vanilla Bean Pod, split in half
  • 1 cup powdered sugar
  • 1 Tbsp butter melted
  • Confectioners Glaze (recipe below)

Details

Preparation

Step 1


Preheat oven to 350F.
Spray 12-cup bundt pan with cooking spray.
Drain pineapple; measure ¾ cup juice to use with cake mix.
Reserve remaining juice for soaking mixture.
Beat cake mix, pudding mix, eggs, oil and ¾ cup pineapple juice in large bowl with an electric mixer for 2 minutes.
Scrape half vanilla bean pod; combine with cake batter or mix 1 tablespoon vanilla extract into cake batter.
Fold in crushed pineapple.
Pour into prepared pan.
Bake 38 to 42 minutes or until toothpick inserted in center comes out clean.
Soaking Mixture:
Combine remaining pineapple juice, powdered sugar and melted butter in a small bowl while cake is baking.
Scrape other half of vanilla bean pod and mix with juice mixture or stir in remaining 1 tablespoon vanilla extract.
Remove cake from oven and set on a wire rack.
Poke holes in cake with skewer at ½-inch intervals while still hot and in pan.
Pour soaking mixture over cake (NOTE: if soaking mixture begins to pool, poke additional holes). Allow to cool in pan 30 to 40 minutes, then flip cake upside down onto serving platter; remove pan. Cool completely then drizzle with glaze, if desired.
Confectioner’s Glaze: Combine ½ cup powdered sugar and 1 tablespoon cold milk; whisk until completely combined. Cover with plastic wrap until ready to use.

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