Pineapple Bundt Poke Cake

17
Pineapple Bundt Poke Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    20 oz.can Crushed Pineapple

  • 1

    Box Yellow Cake Mix

  • 1

    Package Instant Vanilla Pudding ( 4 serving size)

  • 4

    eggs

  • ¾

    cup Vegetable Oil

  • 1

    Vanilla Bean Pod, split in half

  • 1

    cup powdered sugar

  • 1

    Tbsp butter melted

  • Confectioners Glaze (recipe below)

Directions

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.


Nutrition

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