Pineapple Poke Cake

Delicious pineapple poke bundt cake.

  • Prep time 10 min

  • Total time 42 min

  • Servings 16

  • Calories per serving 330

Nutrition Facts

You will need

  • 1

    can (20 oz.) DOLE® Crushed Pineapple
  • 1

    box (2 layer) yellow cake mix
  • 1

    pkg. (4 serving size) JELL-O® Instant Vanilla Pudding
  • 4

    egg(s)
  • 3/4

    cup vegetable oil
  • 1

    vanilla bean pod, split in half
  • 1

    cup powdered sugar
  • 1

    tbsp. butter, melted

Method

  • 1

    Preheat oven to 350F. Spray 12-cup bundt pan with cooking spray.
  • 2

    Drain pineapple; measure 3/4 cup juice to use with cake mix. Reserve remaining juice for soaking mixture.
  • 3

    Beat cake mix, pudding mix, eggs, oil and 3/4 cup pineapple juice in large bowl with an electric mixer for 2 minutes. Scrape half vanilla bean pod; combine with cake batter or mix 1 tablespoon vanilla extract into cake batter. Fold in crushed pineapple. Pour into prepared pan.
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  • 4

    Bake 38 to 42 minutes or until toothpick inserted in center comes out clean.
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  • 5

    Combine remaining pineapple juice, powdered sugar and melted butter in a small bowl while cake is baking.  Scrape other half of vanilla bean pod and mix with juice mixture or stir in remaining 1 tablespoon vanilla extract.
  • 6

    Remove cake from oven and set on a wire rack. Poke holes in cake with skewer at ½-inch intervals while still hot and in pan. Pour soaking mixture over cake (NOTE: if soaking mixture begins to pool, poke additional holes). Allow to cool in pan 10 minutes, then flip cake upside down onto serving platter; remove pan. Cool completely then drizzle with glaze, if desired.

    Confectioner’s Glaze: Combine 1/2 cup powdered sugar and 1 tablespoon cold milk; whisk until completely combined.  Cover with plastic wrap until ready to use.
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