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I am so excited that it is Spring and Easter is just around the corner! Wishing I were in the tropics, but hey!,  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 be able to 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! 

1. 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 38 to 42 minutes or until toothpick inserted in 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.

 

 

 

 

 

 

Yield: 1 Bundt Cake

Pineapple Coconut Poke Cake

Prep Time: 20 minutes

Cook Time: 42 minutes

Total Time: 1 hour 2 minutes

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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

1. Beat cake mix, pudding mix, eggs, oil and 3/4 cup pineapple juice in large bowl with an electric mixer for 2 minutes.
2. Scrape half vanilla bean pod; combine with cake batter or mix 1 tablespoon vanilla extract into cake batter.
3. Fold in crushed pineapple. Pour into prepared pan.
4. Bake 38 to 42 minutes or until toothpick inserted in center comes out clean.
5. Combine remaining pineapple juice, powdered sugar and melted Country Crock in a small bowl while cake is baking.
6. Scrape other half of vanilla bean pod and mix with juice mixture or stir in remaining 1 tablespoon vanilla extract.
7. 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 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.
8. 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.

LINKED UP: Simple Supper Tuesday

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