Real Recipes From Real Home Cooks ®

pineapple poke bundt cake

Recipe by
Happy Cook
The Villages, FL

Created for the May meeting of Curious Cusiners by Ruth Norris.

yield 12 -16
prep time 50 Min
cook time 40 Min
method Bake

Ingredients For pineapple poke bundt cake

  • 1 can
    20 oz, crushed pineapple
  • 1 box
    yellow cake mix
  • 1 pkg
    4 serving size, jello instant vanilla pudding
  • 3/4 c
    vegetable oil
  • 4 lg
  • 1
    vanilla bean pod split in half or 2 t vanilla extract divided
  • 1 c
    powdered sugar
  • 1 Tbsp
    butter melted

How To Make pineapple poke bundt cake

  • 1
    Preheat oven to 350. Spray 12 cup bundt pan with cooking spray.
  • 2
    Drain pineapple; measure 3/4 cup juice to use with cake mix and reserve rest for soaking mixture.
  • 3
    Beat cake mix, pudding mix, eggs, oil and 3/4 cup of juice in large bowl of electric mixer for 2 minutes. Scrape half vanilla bean pod; combine with cake batter or mix 1 T vanilla extract into cake batter.
  • 4
    Pour into prepared pan. Bake 38-42 minutes or til toothpick inserted near center comes out clean.
  • 5
    Combine remaining pineapple juice, powdered sugar and melted butter in a small bowl while cake is baking. Scrape other half of vanilla bean and mix with juice or stir in remaining 1 T vanilla extract.
  • 6
    Remove cake from oven and set on wire rack. Poke holes in cake with skewer at 1/2" intervals while still hot and in pan.
  • 7
    Pour soaking mixture over cake- if it pools, make additional holes. Allow to set 30-40 minutes then flip cake upside down onto serving platter; remove pan.
  • 8
    Cool completely. Drizzle with glaze. Cover with plastic wrap.
  • 9
    GLAZE: combine 1/2 cup powdered sugar and 1 T cold milk. Whisk til combined.

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