Thursday, April 9, 2015

My Favorite Pineapple Poke Bundt Cake


Pineapple Poke Bundt Cake:

20 ounces crushed pineapple(reserve juice divided)
Yellow cake mix
3.4 ounces instant vanilla pudding
3/4 cup vegetable oil
4 eggs
2 tablespoons vanilla (divided) 
1 cup powdered sugar
1 tablespoon butter, melted

Glaze:
2 tablespoons butter, melted
1 cup powdered sugar
1 teaspoon milk
1/4 teaspoon milk

Instructions:
*Preheat oven to 350 degrees. Spray 12 cup bundt pan generously with nonstick cooking spray. 
*Drain pineapple juice from the tidbits. Hopefully you can get about 1 cup of pineapple juice from it
*Beat cake mix, dry pudding mix, eggs, vegetable oil, and 3/4 cup of pineapple juice in a large bowl with an electric mixer for 2 minutes. Mix 1 tablespoon of vanilla into the cake batter. Fold in crushed pineapple. Pour into prepared pan.
*Bake 40 to 42 minutes or until toothpick inserted comes out clean.
*Combine remaining pineapple juice, 1 tablespoon vanilla, powdered sugar and melted butter in a small bowl while cake is baking.
*Remove cake from the oven and set on wire rack or dish towel to cool in pan. Right after removing it from the oven poke holes in the with a skewer at 1/2 inch intervals while still hot and in pan. Pour soaking mixture over cake so it will go into the holes. I used a big spoon and drizzled it over all the holes. Allow to cool in pain for about 40 minutes. Then invert cake onto a serving platter and remove pan. Cool completely.
*For glaze. Beat glaze ingredients together until smooth. Drizzle over cooled cake.

I'm telling you this cake is a slice of heaven!!


Now hurry to the kitchen and get to baking...

Try not to eat the whole cake at once, and if you do! There will be no judging! hehe

                                                                            Enjoy,
                                                  Laurie

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