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CAKE - pineapple poke bundt
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| 1 can (20 oz) | crushed pineapple |
| 1 box | yellow cake mix |
| 1 pkg (4 serving size) | instant vanilla pudding |
| 3/4 c | oil |
| 4 | eggs |
| 2 tbsp | vanilla, divided |
| 1 c | powdered sugar |
| 1 tbsp | butter, melted |
Preheat oven to 350. Spray bundt pan. Drain pineapple, measure 3/4 c juice to use with cake mix. Reserve remaining juice for soaking mixture.
Beat cake mix, pudding mix, eggs, oil and 3/4 c pineapple juice in large bowl with mixer for 2 minutes. Mix 1 tbsp vanilla into cake batter. Fold in crushed pineapple. Pour into prepared pan.
Bake 38-42 minutes or until toothpick inserted in center comes out clean.
Combine remaining pineapple juice, powdered sugar and melted butter in a small bowl while cake is baking. Stir in remaining 1 tbsp vanilla.
Remove cake from oven and set on a wire rack. Poke holes in cake while still hot and in pan. Pour soaking mixture over cake Allow to cool in pan 30-40 minutes, then flip cake upside down onto serving platter; remove pan. Cool completely then drizzle with glaze.
GLAZE: Combine 1/2 c powdered sugar and 1 tbsp cold milk; whisk until completely combined.
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