Back to Cookbook

Pineapple Poke Bundt Cake

cakemixes
"Hidden Treasure"
From:
Nina Roberts
Time:
350° - 25-30 minutes
Serves:
12-16
Ingredients
  • 1 can (20 oz.) crushed pineapple
  • 1 box (2 layer) yellow cake mix
  • 1 pkg. (4 serving size) Jell-o instant vanilla pudding
  • 3/4 cup vegetable oil
  • 4 eggs
  • 1 vanilla bean pod (split in half OR 2 TBSP vanilla extract), divided
  • 1 cup powdered sugar
  • 1 TBSP butter, melted

  • Confectioner's Glaze
  • 1/2 cup powdered sugar
  • 1 TBSP cold milk
1x
Steps
  1. Preheat oven. Spray 12-cup bundt pan with cooking spray. Drain pineapple; measure 3/4 cup juice to use with cake mix. Reserve remaining juice for soaking mixture.
  2. 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 TBSP vanilla extract into cake batter. Fold in crushed pineapple. Pour into prepared pan.
  3. Bake 38 to 42 minutes or until toothpick inserted in center comes out clean.
  4. 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 TBSP vanilla extract.
  5. Remove cake from oven and set on a wire rack. Pike holes in cake with skewer at 1/2-inch intervals while still hot and in pan. Pour soaking mixture over cake.
  6. (note: if soaking mixture begins to pool, poke additional holes)
  7. 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.
  9. For glaze, whisk together until completely combined. Cover with plastic wrap until ready to use.