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!
I snapped a quick pic before it was attacked! Enjoy as we are and thanks, Dole, for the recipe!
Pineapple Poke Bundt Cake
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.
Connie Kaye's Kitchen 