A delicious, easy summer dessert!

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Pineapple Poke Bundt Cake.  Catchy name, huh?  I actually stumbled across this recipe in the Sunday coupon ads (of course I didn’t use the coupon) but the cake is delicious.  I thought I would share because it’s easy. quick, moist and delicious!

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I snapped a quick pic before it was attacked!  Enjoy as we are and thanks, Dole, for the recipe!

Pineapple Poke Bundt Cake

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Ingredients

1 can (20 oz) crushed pineapple
1 box yellow layer cake mix
1 small pkg vanilla instant pudding
3/4 cup vegetable oil
4 eggs
2 TBSP vanilla
1 cup powdered sugar
1 tbsp butter, melted
(confectioners sugar glaze recipe below)

Preheat oven to 350 degrees.  Spray a bundt pan with cooking spray.  Drain pineapple; measure 3/4 cup juice to use with cake mix, reserve remainder for soaking mixture.

Beat cake mix, pudding mix, 4 eggs, oil and 3/4 cup pineapple juice.  Add 1 tbsp vanilla, beat, and then fold in crushed pineapple.  Pour into pan and bake for 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.  Add remaining 1 tbsp vanilla.

Remove cake from oven and set on wire rack.  Poke holes at 1/2 inch intervals with a skewer while still hot and in pan.  Pour mixture over cake slowly with a spoon.  You may need to poke additional holes.  Advice:  just go crazy with the skewer the first time.    Allow to cool in pan 30-40 minutes, then flip upside down on serving platter.  Cool completely then drizzle with glaze.

Confectioner’s glaze: 1/2 cup powdered sugar and 1 tbsp cold milk.  Whisk completely.

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