Pineapple Poke Cake

By á-3711

Ingredients

• Nonstick spray for baking
• 1 package (18.25-ounce) butter recipe yellow cake mix
• 1 package (4serving-size) instant lemon pudding and pie filling
• 1 1/4 cups pineapple juice
• 1 stick (1/2 cup) butter, softened
• 3 eggs
• 1 1/2 cups sour cream
• 1 cup powdered sugar, sifted
• 1 1/4 cups pineapple soda, Fanta

Preparation

Step 1

1. Preheat oven to 350. Spray a fluted tube cake pan with nonstick spray. In a bowl, combine cake mix and 3 T of the dry instant pudding. Add pineapple juice, butter, and eggs; beat with an electric mixer on low speed for 30 seconds. Scrape bowl; beat on medium speed for 2 minutes more. Pour batter into prepared pan. Bake for 40 to 45 minutes or until wooden pick inserted comes out clean. Cool in pan.

2. For icing, combine sour cream and the remaining dry instant pudding; beat with an electric mixer on low speed until smooth. Gradually add powdered sugar; beat until smooth. Remove cake from pan; place on plate, Using a skewer, poke holes in the cake top. Slowly pour pineapple soda over holes. Spread icing over cake. garnish with lemon peel curls.