Pineapple Poke Bundt Cake

By á-47895

Photo by Nancy B.

Ingredients

• CAKE
• 1 (20 ounce) can crushed pineapple
• 1 (2 layer) box yellow cake mix
• 1 package jell-o instant vanilla pudding mix, 4 serving size
• 3/4 cup vegetable oil
• 4 eggs
• 1 vanilla bean pod, split in half or 2 tablespoons vanilla extract, divided
• SOAKING MIXTURE
• Reserved pineapple juice from canned pineapple
• 1 cup powdered sugar
• 1 tablespoon butter, melted
• GLAZE
• 1/2 cup powdered sugar
• 1 tablespoon cold milk

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Directions

Preheat oven to 350 degrees fahrenheit.

Spray 12 cup bundt pan with cooking spray.

Drain pineapple; measure 3/4 cup juice to use with cake mix. Reserve remaining juice for glaze.

Beat cake mix, pudding mix, eggs, oil and 3/4 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 38-42 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.

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 1/2 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 30-40 minutes, then flip cake upside down onto serving platter; remove pan.

To make the glaze, whisk 1/2 cup powdered sugar with 1 tablespoon of milk until completely combined.

Cool cake completely, then drizzle with glaze.