1Preheat oven to 350. Spray 12 cup bundt pan with cooking spray.
2Drain pineapple; measure 3/4 cup juice to use with cake mix and reserve rest for soaking mixture.
3Beat 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.
4Pour into prepared pan. Bake 38-42 minutes or til toothpick inserted near center comes out clean.
5Combine 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.
6Remove cake from oven and set on wire rack. Poke holes in cake with skewer at 1/2" intervals while still hot and in pan.
7Pour 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.
8Cool completely. Drizzle with glaze. Cover with plastic wrap.
9GLAZE: combine 1/2 cup powdered sugar and 1 T cold milk. Whisk til combined.
The markets are bursting with blueberries these days! That makes me very happy because not only are they yummy, they're super healthy. Packed with antioxidants, research shows blueberries can help...
The markets are bursting with blueberries these days! That makes me very happy because not only are they yummy, they're super healthy. Packed with antioxidants, research shows blueberries can help...
