Pineapple Poke Bundt Cake

Pineapple Poke Bundt Cake Recipe

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Cathy Brisco


haven't tried it but sounds good


☆☆☆☆☆ 0 votes

10 Min
40 Min


Add to Grocery List

  • 1 can(s)
    pineapple, crushed
  • 1 box
    yellow cake mix
  • 1 pkg
    (4 serv. size) instant vanilla pudding
  • 3/4 c
    vegetable oil
  • 4
  • 2 Tbsp
    vanilla extract, divided
  • 1 c
    powdered sugar
  • 1 Tbsp
    butter, melted

  • 1/2 c
    powdered sugar
  • 1 Tbsp

How to Make Pineapple Poke Bundt Cake


  1. 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.
  2. 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.
  3. Bake 38-40 min. or until toothpick comes out clean.
  4. Combine remaining pineapple juice, powdered sugar and melted butter in a small bowl while cake is baking. Add 1 tablespoon vanilla.
  5. 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).
  6. Allow to cool in pan 30-40 min., then flip cake upside down onto serving platter; remove pan. Cool completely then drizzle with glaze
  7. GLAZEC: Combine powdered sugar and milk; whisk until completely combined. Cover with plastic wrap until ready to use

Printable Recipe Card

About Pineapple Poke Bundt Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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