Pineapple Poke Cake!

 

 

 

This "Pineapple Poke Cake" is one of the best cakes I have eaten lately and you know I have to eat a lot of cake with what I do!  It's  a rough job, but somebody has to do it...lol!    This is a really easy cake to make and the results are so moist and yummy.  This tastes a whole lot like a pineapple upside down cake!   Here is what you will need to make this:

 

1 (20 oz.) can of crushed pineapple, drained and reserve juice

1 box yellow cake mix (2 layer size)

1 (3.4 oz.) pkg. instant vanilla pudding

3/4 cup vegetable oil

4 large eggs

2 Tbs. vanilla flavoring, divided

2 Tbs. butter, melted

1 cup powdered sugar

 

Glaze

1 cup powdered sugar

2 Tbs. milk

 

Preheat oven to 350 degrees.

 

Spray a Bundt pan with nonstick baking spray.  The type with flour works best.

 

Drain the pineapple and reserve the juice. 

 

In a mixing bowl, beat the cake mix, eggs, pudding mix, oil and 3/4 cup of the pineapple juice for 2 minutes.

 

Add 1 Tbs. vanilla flavoring to the batter and mix.

 

Fold in the crushed pineapple and mix.  Pour into the prepared Bundt pan. 

 

Place in the oven and bake for 40 minutes or until  a pick inserted comes out clean.

 

Remove cake from oven and with a skewer or large fork poke holes in the cake. 

 

Mix the remaining pineapple juice, 1 cup powdered sugar, melted butter and the remaining 1 Tablespoon vanilla flavoring.  Pour this mixture over the cake while it's still hot and remains in the pan.   If this starts to pool, poke a few more holes in the cake.  Allow the cake to cool in the pan for 1 hour while it soaks up all of the soaking liquid.  

 

 Invert onto a cake plate.  Mix the 1 cup powdered sugar and 2 Tbs. milk until smooth and drizzle over the cake. 

 

Slice and serve!  This cake won't last long!