Poke cakes are so delicious and fun to make. If you love moist delicious cakes, then this cake is for you.
My kids were going at this as soon as it was cooled off. The combination of the vanilla bean and crushed pineapple makes me feel like I am in the tropics. If I could just get the weather to be 20 degrees warmer, then it would be Paradise!
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It finally feels like Spring here in Maine with 75 degrees temperature, so I am not complaining at all. Lunches on the bay, with a cool breeze. Happy Hours on the weekends with friends, I can feel summer right around the corner.
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A very dear friend gave me this recipe years ago and I have made it many times. Very popular, easy to make and the compliments keep coming. A great potluck dessert.
This Pineapple Cake from scratch is a tropical dream come true! It’s an easy to make, seriously moist, deliciously fluffy, homemade pineapple cake. Yes I even dare say, it’s the best pineapple cake!
I did want to try fresh pineapple in the cake but I chose to stick with the canned for a softer texture and more consistent result.
Check out my newest video! It’s so easy it is to make this delicious Pineapple bundt Poke Cake!
I made this for Easter and everyone said it was amazing! I made mine in a bundt pan. They were asking for the recipe.
This would be the perfect dessert to serve this Easter Sunday. Or make it for your mom/dad/spouse/partner/grandmas/grandpas birthday – it is a cake everyone will love!
I know because my whole family totally loved it, we ate it for 3 days in a row and couldn’t get enough.
- 1 20 oz.can Crushed Pineapple
- 1 Box Yellow Cake Mix
- 1 Package Instant Vanilla Pudding ( 4 serving size)
- 4 eggs
- ¾ cup Vegetable Oil
- 1 Vanilla Bean Pod, split in half
- 1 cup powdered sugar
- 1 Tbsp butter melted
- Confectioners Glaze (recipe below)
- Preheat oven to 350F.
- Spray 12-cup bundt pan with cooking spray.
- Drain pineapple; measure ¾ cup juice to use with cake mix.
- Reserve remaining juice for the soaking mixture.
- Beat cake mix, pudding mix, eggs, oil and ¾ cup pineapple juice in large bowl with an electric mixer for 2 minutes.
- Scrape half of the vanilla bean pod; combine with cake batter or mix 1 tablespoon vanilla extract into the cake batter.
- Fold in crushed pineapple.
- Pour into prepared pan.
- Bake 38 to 42 minutes or until a toothpick inserted in center comes out clean.
- Soaking Mixture:
- Combine remaining pineapple juice, powdered sugar and melted butter in a small bowl while the cake is baking.
- Scrape the other half of vanilla bean pod and mix with juice mixture or stir in remaining 1 tablespoon vanilla extract.
- Remove cake from oven and set on a wire rack.
- Poke holes in cake with skewer at ½-inch intervals while still hot and in the pan.
- Pour soaking mixture over cake (NOTE: if soaking mixture begins to pool, poke additional holes in the cake).
- Allow to cool in pan 30 to 40 minutes, then flip cake upside down onto serving platter; remove pan.
- Cool completely then drizzle with glaze, if desired.
- Confectioner’s Glaze: Combine ½ cup powdered sugar and 1 tablespoon cold milk; whisk until completely combined. Cover with plastic wrap until ready to use.
Nettie is a wife and mother who is passionate about cooking and baking… especially when easy meals are involved! With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her very popular website Moore or Less Cooking
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