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Pineapple Poke Bundt Cake Recipe

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This recipe for Pineapple Poke Bundt Cake is from The Broers Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Box yellow cake mix
1 20 Oz can crushed pineapple
1 Pkg instant vanilla pudding (4 serving size)
3/4 C vegetable oil
4 Eggs
2 Tbsp vanilla, divided
1 C powdered sugar
1 Tbsp butter, melted
GLAZE:
1/2 C powdered sugar
1 Tbsp milk
Directions:
Directions:
Preheat oven to 375º. Spray bundt pan with cooking spray. Drain pineapple; measure 3/4 cup juice to use with cake mix. Reserve remaining juice for soaking mixture. Beat cake mix, pudding, eggs, oil and 3/4 cup juice in large bowl until blended. Mix in 1 Tbsp vanilla. Fold in crushed pineapple. Pour into pan. Bake 38-40 minutes or until toothpick inserted in center comes out clean. Combine remaining juice, powdered sugar and melted butter in a small bowl while cake is baking. Stir in remaining 1 tablespoon vanilla. After removing cake from oven, poke holes in cake with skewer at 1/2 inch intervals while still hot and in pan. Pour soaking mixture over cake. Allow to cool 30-40 minutes, then turn cake upside down onto cake plate, remove pan. Combine powdered sugar and milk, mix until smooth and drizzle over cake when ready to use. Until that time, cover with plastic wrap.

 

 

 

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