Poke cakes are always moist and bursting with flavor. With all the sweetness you pour down the little holes that get poked, I guess it can’t help but be moist and flavorful.
This recipe has pudding in the mix which adds to the moist cake. We love this pineapple poke bundt cake.
We had a going away party for Kendra as she heads off to college and this cake didn’t last long. It’s the perfect dessert to wind down the last days of summer.
If you have never tried making a poke cake before, this is the perfect recipe to start. It is so easy and so yummy, and they have way more flavor than any other cake.
can i use any kind of pineapple form?
For this recipe, we highly recommend using pineapple that is crushed. Chunk pineapple, or pineapple tidbits just don’t really work well for this recipe.
We highly recommend only using the crushed, because the other pineapple pieces are just a little too large. You can pulse fresh pineapple in the blender, but make sure the pineapple pieces are fine.
You will also need to drain the pineapple.
We are all about shortcuts, so we highly recommend using the canned pineapple.
do I have to use instant pudding mix for this recipe?
For this recipe, yes, we do recommend that you use instant pudding mix. Because you aren’t making the actual pudding, and just using the dry mix, it won’t work with cook and serve pudding.
So for this recipe, instant pudding mix is critical.
watch how to make our PIneapple dole whip recipe, here:
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Here are some more of our favorite bundt cake recipes:
Orange Juice Bundt Cake
Fresh Raspberry Yogurt Bundt Cake
Red Velvet Bundt Cake
Butterscotch Banana Bundt Cake
Lemon Poppyseed Bundt Cake
Six Sisters Stuff
Serves: 16
This is a moist and delicious poke cake bursting with pineapple flavor!
10 minPrep Time
40 minCook Time
50 minTotal Time
Save RecipeIngredients
- 1 (20 ounce) can crushed pineapple (reserve juice)
- 1 (15.25 ounce) yellow cake mix (I used Betty Crocker)
- 1 (3.4 ounce) box instant vanilla pudding
- 4 eggs
- 3/4 cup vegetable oil
- 3/4 cup pineapple juice (reserved from above)
- 1/2 Tablespoon vanilla
- 1/4 cup pineapple juice (reserved from above)
- 1/2 Tablespoon vanilla
- 1 cup powdered sugar
- 1 Tablespoon butter (melted)
- 2 Tablespoons butter (melted)
- 1 cup powdered sugar
- 2 teaspoons milk
- 1/4 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees. Spray a 12 cup bundt pan generously with non stick cooking spray. I used Bakers Joy that has flour added to the spray.
- Drain pineapple juice from the crushed pineapple, hopefully you can get about 1 cup of pineapple juice from it. Set aside.
- Beat cake mix, dry pudding mix, eggs, vegetable oil, and 3/4 cup of pineapple juice in a large bowl with an electric mixer for 2 minutes.
- Add vanilla into the cake batter.
- Fold in crushed pineapple.
- Pour into prepared pan.
- Bake 40 to 42 minutes or until toothpick inserted comes out clean.
- While the cake is cooking, combine 1/4 cup pineapple juice, vanilla, powdered sugar, and melted butter in a small bowl.
- When cake is done cooking, remove from the oven and set on wire rack or dish towel to cool in pan.
- Right after removing it from the oven poke holes in cake with a skewer at 1/2 inch intervals while still hot and in the pan.
- Pour the sweet filling over cake so it will go into the holes. I used a big spoon and drizzled it over all the holes. (if sweet filling begins to pool, poke additional holes)
- Allow to cool in pan for about 40 minutes. Then invert cake onto a serving platter and remove pan.
- Cool completely.
- Beat glaze ingredients together until smooth. Drizzle over cooled cake.
Calories
Fat
Carbs
Protein
Adapted from Dole
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