Cece’s Pineapple Bundt Poke Cake

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

4 eggs

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.

Let's make a cake!

In a large mixing bowl, combine 

the cake mix, eggs, oil, pudding 

mix and 3/4 cup of the reserved pineapple juice.

Add the vanilla....

...then fold in the drained pineapple.

Pour the batter in the pan.

Bake it up then poke 

holes all over the top.

Mix togther the rest of the pineapple juice, the powdered sugar and the butter.

Pour that mixture over the cake and 

let it sit in the pan for about 45 minutes.

Next...the unveiling! Wish me luck!

Ahhh....perfect! Drizzle with 

powdered sugar glaze, if desired.

Serve with vanilla ice cream 

or not...it's good either way!

Chocolate Chip Bundt Cake

While I was in California, my friend let me go through all of her recipes. I discovered this little gem and was immediately drawn to it because A) I love chocolate and B) because it's SO easy! And I guess you could throw in a "C"....because it's yummy! So yeah...you guys need to try this easy little cake....soon!

Chocolate Chip Bundt Cake



1 Devil's Food cake mix
1 cup sour cream
1/2 cup oil
1/2 cup water
4 eggs
1 3.9 ounce box instant chocolate pudding
1 12-ounce package chocolate chips

Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan very well.

In a large mixing bowl, combine the cake mix, sour cream, oil, water, pudding, and eggs.

Beat for 5 minutes until smooth.

Stir in the chocolate chips.

Pour batter into the pan and bake for 50 - 55 minutes until done.

Cool in the prepared pan for 15 minutes then turn out onto a serving platter. Cool.

Sprinkle with powdered sugar or drizzle with chocolate sauce. Or caramel sauce!

 
Here we go!

 
Mix together the cake mix, oil, 
water, eggs, pudding and sour cream 
until smooth...about 5 minutes.

 
Then stir in the chocolate chips.

 
Pour the batter into the prepared pan.

 
Bake and cool in the pan for a few minutes.

 
Turn out of the pan and allow to cool completely.

 
The garnish with powdered sugar 
or a chocolate sauce...or both!

S'mores Bundt Cake

S'mores are always a hit, aren't they? This ooey-gooey cake makes for a dessert that reminds you of campfires and chocolate and marshmallows. Really fun! And really good!

S'mores Bundt Cake



1 Devil's Food cake mix
3/4 cup butter ~ melted
4 eggs
1 cup milk
1 sleeve graham crackers ~ crushed
2 7-ounce containers marshmallow fluff

Grease and flour a 10-inch bundt pan. Preheat oven to 350 degrees.

In a large mixing bowl, combine the cake mix, melted butter, milk and eggs.

Mix well until combined. 

Pour half of the cake batter into the prepared bundt pan. 

Spread one container of the marshmallow fluff on top of the batter.

Sprinkle with 3/4 of the crushed crumbs, reserving remaining crumbs for sprinkling. 

Top with remaining batter.

Bake cake for 40 - 50 minutes until done.

Allow to cool in the pan for 10 minutes then flip out onto a cooling rack. Cool completely.

Place cake on a serving plate and drizzle with remaining marshmallow fluff that has been warmed in the microwave for a few seconds.

Sprinkle with remaining graham cracker crumbs. 

 
Here's what you'll need.

 
Mix together the cake mix, eggs, melted 
butter and milk in a large mixing bowl.

 
In a WELL GREASED AND FLOURED 
bundt pan, pour half the batter, then 1 
container of fluff, some cracker crumbs 
and the rest of the batter.

 
Batterrrrrr up!

 
Bake then allow to cool for a few 
minutes before turning the cake 
out to cool completely.

 
Drizzle with remaining fluff and enjoy!