Indulge in the luscious flavors of a Pineapple Glazed Poke Cake that’s bound to transport your taste buds to a tropical paradise. This delightful recipe combines the sweetness of crushed pineapple with the richness of vanilla, creating a decadent treat perfect for any occasion.
Ingredients:
- 1 20 oz. can Crushed Pineapple
- 1 Box Yellow Cake Mix
- 1 Package Instant Vanilla Pudding (4 serving size)
- 4 eggs
- ¾ cup Vegetable Oil
- 1 Vanilla Bean Pod, split in half, vanilla scraped with spoon or 1 TBSP Vanilla Extract
- 1 cup powdered sugar
- 1 Tbsp butter melted
- Confectioners Glaze: Combine ½ cup powdered sugar and 1 tablespoon cold milk; whisk until completely combined. Cover with plastic wrap until ready to use.
Directions:
- Preheat your oven to 350°F. Spray a 12-cup bundt pan with cooking spray to prevent sticking.
- Drain the crushed pineapple; reserve the juice. Measure ¾ cup of the juice to use with the cake mix. Save the remaining juice for the soaking mixture.
- In a large bowl, beat together the cake mix, pudding mix, eggs, vegetable oil, and ¾ cup of pineapple juice using an electric mixer. Beat for about 2 minutes until well combined.
- Scrape the seeds from half of a vanilla bean pod and add them to the cake batter. Alternatively, mix in 1 tablespoon of vanilla extract.
- Fold in the crushed pineapple until evenly distributed throughout the batter. Pour the batter into the prepared bundt pan.
- Bake the cake for 38 to 42 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the soaking mixture. In a small bowl, combine the remaining pineapple juice, powdered sugar, and melted butter.
- Scrape the seeds from the other half of the vanilla bean pod and add them to the juice mixture. Alternatively, stir in the remaining 1 tablespoon of vanilla extract.
- Once the cake is done, remove it from the oven and place it on a wire rack. While still hot and in the pan, poke holes in the cake using a skewer at ½-inch intervals.
- Pour the soaking mixture over the cake. If the mixture pools, poke additional holes to allow it to penetrate evenly.
- Allow the cake to cool in the pan for 30 to 40 minutes, then carefully flip it upside down onto a serving platter and remove the pan.
- Once completely cooled, drizzle the cake with the prepared Confectioners Glaze, if desired.
Tips:
- Ensure the pineapple juice is drained well and properly measured for the cake mix and soaking mixture.
- Be gentle when folding in the crushed pineapple to avoid overmixing the batter.
- Allow the cake to cool sufficiently before applying the glaze to prevent it from melting too quickly.
Conclusion:
With its irresistible combination of pineapple, vanilla, and moist cake, this Pineapple Glazed Poke Cake is sure to become a favorite dessert for gatherings or a delightful treat anytime you crave a taste of the tropics. Enjoy every slice of this delectable creation!
- Can I use fresh pineapple instead of canned crushed pineapple?
- Yes, you can use fresh pineapple, but ensure it’s finely crushed or chopped to match the texture of canned crushed pineapple. Adjust the quantity accordingly to match the recipe.
- Can I substitute the vegetable oil with another type of oil?
- Yes, you can substitute vegetable oil with other neutral-flavored oils like canola oil or melted coconut oil. The choice of oil won’t significantly alter the texture or flavor of the cake.
- Can I make this cake ahead of time?
- Yes, you can make the cake ahead of time. Prepare the cake as instructed and allow it to cool completely. Once cooled, cover it tightly with plastic wrap or store it in an airtight container. Add the glaze just before serving for the freshest taste and appearance.
- What can I do if I don’t have a bundt pan?
- If you don’t have a bundt pan, you can use a 9×13-inch baking dish instead. Adjust the baking time accordingly and keep an eye on the cake to ensure it cooks evenly. You may also need to adjust the presentation of the cake since it won’t have the distinctive bundt shape.