Preheat oven to 350 F. 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.
Beat cake mix, pudding mix, eggs, oil and 3/4 cup juice in large bowl with electric mixer for 2 min. Add 1 tablespoon vanilla. Fold in crushed pineapple. Pour into pan.
Bake 38-40 min. or until toothpick comes out clean.
Combine remaining pineapple juice, powdered sugar and melted butter in a small bowl while cake is baking. Add 1 tablespoon vanilla.
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 starts to pool, poke additional holes).
Allow to cool in pan 30-40 min., then flip cake upside down onto serving platter; remove pan. Cool completely then drizzle with glaze
GLAZEC: Combine powdered sugar and milk; whisk until completely combined. Cover with plastic wrap until ready to use