Pineapple Poke Bundt Cake

Introduce

Chef :

Maggie Conlon Martin

Pineapple Poke Bundt Cake

My sister Dee-Dee made this cake for her son Michael's 41st birthday celebration. He really likes pineapple upside down cake (we all do!), and she thought this would be similar but "fancier." The soaking mixture made it super moist and extra flavorful.

Ingredient

Cooking time :

About 45 minutes baking time, 350°F.

1 can (20 oz.)

Crushed pineapple

1 box

(2-layers) yellow cake mix

1 pkg.

(4 servings size) instant vanilla pudding mix

lg. Eggs

3/4 c.

Vegetable oil

3/4 c.

Pineapple juice

1 T.

Vanilla extract

1/2 c.

Confectioners sugar

1 T.

Butter, melted

1 T.

Whole milk, cold

Cooking instructions

* Step 1

Preheat oven to 350°F. Grease and flour 12-cup bundt pan. Drain the crushed pineapple well, reserving the juice. 3/4 cup of the juice will be used in the cake mix; the remaining juice will be used in the soaking mixture.

* Step 2

In large bowl of stand mixer, add the cake mix, pudding mix, eggs, vegetable oil, and 3/4 cup pineapple juice. Stir in the vanilla and crushed pineapple. Pour into prepared bundt pan. Bake until wooden skewer inserted in center comes out clean, about 38-42 minutes.

* Step 3

While the cake is baking, mix together the soaking mixture ingredients. Remove cake from oven when done, and set the pan on a wire cooling rack. While still warm, use a wooden skewer and poke holes 2 inches apart all over the cake. Pour the soaking mixture all over the top of the cake. If it pools on top in places, poke more holes. Allow to cool in the pan for 40 minutes.

* Step 4

Invert the cake onto serving platter and allow to cool completely. Mix together the glaze ingredients. When the cake is completely cooled, drizzle with the glaze.