Very flavorful but not too sweet. My blog partner suggested I add the coconut glaze.
It's like a spongy Piña Colada! Yum!
Pineapple Poke Bundt Cake
- 1 20 oz can crushed pineapple
- 1 box yellow cake mix
- 4 eggs
- 3/4 C vegetable oil
- 2 tbsp vanilla extract, divided
- 1 C powdered sugar
- 1 tbsp butter, melted
Preheat oven to 350F. Spray 12-cup bundt pan with cooking spray.
Drain pineapples; measure 3/4 cup juice to use with cake mix. Reserve remaining juice for soaking mixture. Beat cake mix, pudding mix, eggs, oil and 3/4 cup pineapple juice in large bowl with an electric mixer for 2 minutes. Combine 1 tbsp 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 butter in a small bowl while cake is baking. Stir in remaining 1 tbsp vanilla extract. This is the soaking mixture.
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 (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. Cool completely & drizzle with glaze.
- 2 tbsp unsweetened coconut milk
- 1/2 tsp coconut extract
- 1/2 to 1 C confectioners' sugar
Combine 1/2 C powdered sugar and 1 tbsp cold coconut milk; whisk until completely combined. Cover with plastic wrap until ready to use