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I am so excited that it is Spring and Easter is just around the corner! I wish I were in the tropics, but if I am in Maine, I am baking a Tropical Bundt Cake! Close as I can get to it! This is the moistest cake I have ever had! It smells amazing baking in the oven, you won’t wait to poke it with a pineapple glaze! If you are looking for Easter dessert recipes, look no further! I guarantee you this cake will be a hit at your Easter table!
- Preheat oven to 350 F. Beat cake mix, pudding mix, eggs, oil, and 3/4 cup pineapple juice in large bowl with an electric mixer for 2 minutes. Scrape half vanilla bean pod; combine with cake batter or mix 1 tablespoon vanilla extract into cake batter. Fold in crushed pineapple. Pour into prepared pan.
Bake at 350 degrees for 38 to 42 minutes or until the toothpick inserted in the center comes out clean.
Combine remaining pineapple juice, powdered sugar and melted Country Crock in a small bowl while cake is baking. Scrape 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 ( I used a chopstick) at ½-inch intervals while still hot and in pan. Pour soaking mixture over cake (NOTE: if soaking mixture begins to pool, poke additional holes). 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 1/2 cup powdered sugar and 1 tablespoon cold milk; whisk until completely combined. Cover with plastic wrap until ready to use.
Pineapple Coconut Poke Cake
Ingredients
- 1 can (20 oz.) Crushed Pineapple,drained ( save juice)
- 1 box (2 layer) yellow cake mix
- 1 pkg. (4 serving size) Instant Coconut Pudding
- 4 eggs
- 3/4 cup vegetable oil
- 1 vanilla bean pod, split in half, or 1 TBsp Vanilla Extract
- Soaking Mixture:
- 3/4 cup pineapple juice
- 1 cup powdered sugar
- 1 tbsp. Country Crock, melted
- Confectioners Glaze:
- 1/2 cup powdered Sugar
- 1 TBSP Milk
Instructions
- Preheat oven to 350 Degrees Fahrenheit.
- Beat cake mix, pudding mix, eggs, oil, and 3/4 cup pineapple juice in a large bowl with an electric mixer for 2 minutes.
- Scrape half the vanilla bean pod; combine with cake batter or mix 1 tablespoon of vanilla extract into the cake batter.
- Fold in crushed pineapple. Pour into prepared pan.
- Bake for 38 to 42 minutes or until the toothpick inserted in the center comes clean.
- Combine remaining pineapple juice, powdered sugar, and melted Country Crock in a small bowl while baking the cake.
- Scrape the other half of the vanilla bean pod and mix with the juice mixture or stir in the remaining 1 tablespoon of vanilla extract.
- Remove the cake from the oven and set it on a wire rack. Poke holes in the cake with a 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). Allow to cool in pan for 30 to 40 minutes, then flip the cake upside down onto a serving platter; remove pan. Cool completely then drizzle with glaze, if desired.
- Confectioner’s Glaze: Combine 1/2 cup powdered sugar and 1 tablespoon cold milk; whisk until thoroughly combined. Cover with plastic wrap until ready to use.
Nutrition Information
Yield
12Serving Size
1 sliceAmount Per Serving Calories 416Total Fat 19gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 14gCholesterol 62mgSodium 376mgCarbohydrates 58gFiber 1gSugar 38gProtein 4g
Pineapple Coconut Poke Cake
Ingredients
- 1 can (20 oz.) Crushed Pineapple,drained ( save juice)
- 1 box (2 layer) yellow cake mix
- 1 pkg. (4 serving size) Instant Coconut Pudding
- 4 eggs
- 3/4 cup vegetable oil
- 1 vanilla bean pod, split in half, or 1 TBsp Vanilla Extract
- Soaking Mixture:
- 3/4 cup pineapple juice
- 1 cup powdered sugar
- 1 tbsp. Country Crock, melted
- Confectioners Glaze:
- 1/2 cup powdered Sugar
- 1 TBSP Milk
Instructions
- Preheat oven to 350 Degrees Fahrenheit.
- Beat cake mix, pudding mix, eggs, oil, and 3/4 cup pineapple juice in a large bowl with an electric mixer for 2 minutes.
- Scrape half the vanilla bean pod; combine with cake batter or mix 1 tablespoon of vanilla extract into the cake batter.
- Fold in crushed pineapple. Pour into prepared pan.
- Bake for 38 to 42 minutes or until the toothpick inserted in the center comes clean.
- Combine remaining pineapple juice, powdered sugar, and melted Country Crock in a small bowl while baking the cake.
- Scrape the other half of the vanilla bean pod and mix with the juice mixture or stir in the remaining 1 tablespoon of vanilla extract.
- Remove the cake from the oven and set it on a wire rack. Poke holes in the cake with a 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). Allow to cool in pan for 30 to 40 minutes, then flip the cake upside down onto a serving platter; remove pan. Cool completely then drizzle with glaze, if desired.
- Confectioner’s Glaze: Combine 1/2 cup powdered sugar and 1 tablespoon cold milk; whisk until thoroughly combined. Cover with plastic wrap until ready to use.
Nutrition Information
Yield
12Serving Size
1 sliceAmount Per Serving Calories 416Total Fat 19gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 14gCholesterol 62mgSodium 376mgCarbohydrates 58gFiber 1gSugar 38gProtein 4g
Pam
Friday 20th of January 2023
Baking temp? 1T vanilla in cake and then 1T in soaking mix? 2T total (where ingredients list 1T total) I love vanilla, but this seems like a lot of vanilla? I look forward to making this, sounds delish! TY
Nettie
Friday 20th of January 2023
Good Morning,
The baking temperature is 350 degrees Fahrenheit. If you are not using a vanilla bean pod, you can always substitute it with Vanilla Extract. Half of a Vanilla Bean pod= 1 Tbsp. of vanilla extract.
Nettie
naomi
Friday 11th of September 2015
I can't find any coconut in your recipe.....
nettiemoore11
Friday 11th of September 2015
Naomi, I used 1 pkg. (4 serving size) Instant Coconut Pudding. Nettie
Joanne/WineladyCooks
Sunday 26th of July 2015
I just love coconut, your pineapple coconut bundt cake looks so scrumptious, I'm going to have to this this a try. YUM!
nettiemoore11
Sunday 26th of July 2015
Thank you Joanne, let me know what you think! Nettie
louise underwood
Tuesday 21st of July 2015
what temo do you bake it at ????
nettiemoore11
Sunday 26th of July 2015
Bake at 350 degrees Fahrenheit. Nettie
Deb B
Thursday 7th of May 2015
You have stated 2 different measurements on the soaking mixture.....actually 3...the recipe calls for 3/4 cup...in a post to Donna you said 1/4 cup....in a post to Deb you said 1 cup. How much for the soaking mixture?
nettie
Thursday 7th of May 2015
Hi Deb, When using 1 can (20 oz) of Crushed Pineapple,
*Drain *pineapple; measure 3/4 cup juice to use with cake mix. Reserve remaining juice for soaking mixture.