PINEAPPLE GLAZED POKE CAKE FOR A TROPICALFLAVOR
1 20 Oz.can Crushed Pineapple
1 Box Yellow Cake Mix
1 Pkg Instant Vanilla Pudding ( 4 serving size)
¾ C. Vegetable Oil
1 Vanilla Bean Pod, split in half, vanilla scraped with spoon or 1TBSP Vanilla Extract
1 C. powdered sugar
1 Tbsp. butter melted
Confectioners Glaze: Combine ½ cup powdered sugar and 1 tablespoon cold milk; whisk until completely combined. Cover with plastic wrap until ready to use.
HOW TO MAKE:
1-Preheat oven to 350F.
2-Spray a 12-cup bundt pan with cooking spray.
3-Drain pineapple; measure ¾ cup juice to use with cake mix.
4-Reserve remaining juice for the soaking mixture.
5-Beat cake mix, pudding mix, eggs, oil and ¾ cup pineapple juice in large bowl with an electric mixer for 2 minutes.
6-Scrape half of a vanilla bean pod; combine with cake batter or mix 1 tablespoon vanilla extract into the cake batter.
7-Fold in crushed pineapple.
8-Pour into prepared pan.
8-Bake 38 to 42 minutes or until toothpick inserted in the center of the cake comes out clean.
9-Combine remaining pineapple juice, powdered sugar and melted butter in a small bowl while the cake is baking.
10-Scrape the other half of vanilla bean pod and mix with juice mixture or stir in remaining 1 tablespoon vanilla extract.
11-Remove cake from oven and set on a wire rack.
12-Poke holes in cake with skewer at ½-inch intervals while still hot and in the pan.
13-Pour soaking mixture over cake (NOTE: if soaking mixture begins to pool, poke additional holes).
14- Allow to cool in pan 30 to 40 minutes, then flip cake upside down onto serving platter; remove pan.
15- Cool completely then drizzle with Confectioners Glaze, if desired.
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