I got this recipe from a friend of a friend back in California. She told me about it the other day and said how good it was and I said....send it to me NOW! And she did. And guess what? She wasn’t kidding! This easy cake is pineapple-y goodness through and through. You need to try it because you’re life is seriously lacking if you don’t. And...AND....just so you know...it’s super good with vanilla ice cream on the side.
Cece’s Pineapple Bundt Poke Cake
1 yellow cake mix
1 20-ounce can crushed pineapple ~ drained, juice reserved
1 3.4-ounce box vanilla instant pudding
3/4 cup vegetable oil
2 tablespoons vanilla ~ divided use
1 cup powdered sugar
1 tablespoon butter ~ melted
Preheat oven to 350 degrees. Spray a bundt pan very well cooking spray.
In a large mixing bowl, combine the cake mix, eggs, oil, pudding mix and 3/4 cup of the reserved pineapple juice.
Beat for 2 minutes.
Stir in 1 tablespoon of the vanilla.
Fold in the drained pineapple (I squeezed mine dry between my hands to get more juice)
Pour batter into the prepared pan.
Bake for 35 - 40 minutes or until toothpick inserted comes out clean.
Mix together the powdered sugar, remaining tablespoon of vanilla and the melted butter.
While cake is still hot and in the pan, poke holes all over the cake using a skewer.
Pour powdered sugar mixture over the top of the cake and allow to sit in the pan for 45 minutes or so.
Turn cake out onto a serving platter, removing pan.
Drizzle cake with a powdered sugar glaze if desired.