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Pineapple Coconut Poke Bundt Cake

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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! 

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  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.

 

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Bake 38 to 42 minutes or until toothpick inserted in center comes out clean.

 

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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.

 

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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.

 

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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.

 

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Pineapple Coconut Poke Cake
Yield: 1 Bundt Cake

Pineapple Coconut Poke Cake

Prep Time: 20 minutes
Cook Time: 42 minutes
Total Time: 1 hour 2 minutes

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.

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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.

Donna Bardocz

Friday 1st of May 2015

So do you need a 1/4 cup of pineapple juice for the soaking mixture, or 3/4 cup? I am baking this tonight and am at a standstill until you let me know please.

nettie

Saturday 2nd of May 2015

Sorry I am traveling and just getting your message, it is such a moist cake so 1/4 cup is sufficient. Nettie

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