Filled with delicious pineapple flavor and a wonderful glaze frosting, this Pineapple Poke Bundt Cake recipe is a winner!
Oh I am so excited to share this Pineapple Poke Bundt Cake recipe. It is such an easy dessert recipe to make, but no one would be able to tell from the flavor that it develops.
Bundt cakes are always just so pretty and full of great flavor and this pineapple poke cake is no exception. With the crushed pineapple in the batter you get even more of that refreshing pineapple flavor.
Since we use yellow cake mix and instant vanilla pudding in this recipe, it cuts down on the measuring and makes this dessert recipe that much easier to throw together.
Recipe Ingredient Notes
To make Pineapple Poke Bundt Cake, you will need the following ingredients:
- Crushed pineapple
- Yellow cake mix
- Instant vanilla pudding
- Eggs
- Vegetable oil
- Pineapple juice (from crushed pineapple can)
- Vanilla extract
- Powdered sugar
- Butter
- Milk
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
- Non-stick Cooking Spray
- Strainer (Mesh)
- Mixing Bowl (Large)
- Mixer (Hand)
- Spatula
- Mixing Bowl (Small)
- Whisk
How to make Pineapple Poke Bundt Cake
- Preheat oven to 350℉. Spray a 12 cup Bundt pan generously with non stick cooking spray. (We like to use Bakers Joy that has flour added to the spray.)
- Drain pineapple juice from the crushed pineapple. Hopefully you will get about 1 cup pineapple juice from it. Set aside.
- Beat cake mix, dry pudding mix, eggs, vegetable oil, and ¾ cup pineapple juice in a large bowl with an electric mixer for 2 minutes.
- Add vanilla into the cake batter.
- Fold in crushed pineapple and pour into the prepared pan.
- Bake 40-42 minutes or until toothpick inserted comes out clean.
Sweet Filling
- While the cake is cooking, combine remaining ¼ cup of pineapple juice, vanilla, powdered sugar, and melted butter into a small bowl.
- When the cake is done cooking, remove from the oven and set on a wire rack or dish towel to cool while in the pan.
- Right after removing it from the oven, poke holes in the cake with a skewer at ½ inch spaces while still hot and in the pan.
- Pour the sweet filling over the cake so it will go into the holes. I used a big spoon and drizzled it over all the holes. (If the sweet filling begins to pool, just poke additional holes)
- Allow to cool in pan for about 40 minutes. Then invert cake onto a serving platter, and remove pan.
- Cool completely.
Glaze
- Beat glaze ingredients together until smooth. Drizzle over cooled cake.
Storage Suggestions
If you manage to have any leftover cake, these can store well if prepped appropriately. Once the cake has cooled completely, here is how you can store it:
- Refrigerator: Store in an airtight container for up to 5 days in the refrigerator.
Enjoy More Delicious Bundt Cake Recipes
Some days there’s nothing we want more than a slice of chocolate cake. Check out our comprehensive list of cake recipes here.
- Lemon Blueberry Bundt Cake Recipe
- Lemon Poppy Seed Bundt Cake
- Red Velvet Bundt Cake Recipe
- Triple Chocolate Bundt Cake Recipe
Pineapple Poke Bundt Cake Recipe
Filled with delicious pineapple flavor and a wonderful glaze frosting, this Pineapple Poke Bundt Cake recipe is a winner!
Serving Servings
Ingredients
- 20 ounces crushed pineapple, drain and reserve juice
- 15.25 ounces yellow cake mix, we used Betty Crocker
- 3.4 ounce instant vanilla pudding
- 4 eggs
- ¾ cup vegetable oil
- ¾ cup pineapple juice, reserved from above
- ½ Tablespoon vanilla
Sweet filling (to fill in the holes)
- ¼ cup pineapple juice, reserved from above
- ½ tablespoon vanilla
- 1 cup powdered sugar
- 1 Tablespoon butter, melted
Glaze
- 2 Tablespoons butter, melted
- 1 cup powdered sugar
- 2 teaspoons milk
- ¼ teaspoon vanilla
Equipment
Instructions
- Preheat oven to 350℉. Spray a 12 cup Bundt pan generously with non stick cooking spray. (We like to use Bakers Joy that has flour added to the spray.)
- Drain pineapple juice from the crushed pineapple. Hopefully you will get about 1 cup pineapple juice from it. Set aside.
- Beat cake mix, dry pudding mix, eggs, vegetable oil, and ¾ cup pineapple juice in a large bowl with an electric mixer for 2 minutes.
- Add vanilla into the cake batter.
- Fold in crushed pineapple and pour into the prepared pan.
- Bake 40-42 minutes or until toothpick inserted comes out clean.
Sweet Filling
- While the cake is cooking, combine remaining ¼ cup of pineapple juice, vanilla, powdered sugar, and melted butter into a small bowl.
- When the cake is done cooking, remove from the oven and set on a wire rack or dish towel to cool while in the pan.
- Right after removing it from the oven, poke holes in the cake with a skewer at ½ inch spaces while still hot and in the pan.
- Pour the sweet filling over the cake so it will go into the holes. I used a big spoon and drizzled it over all the holes. (If the sweet filling begins to pool, just poke additional holes)
- Allow to cool in pan for about 40 minutes. Then invert cake onto a serving platter, and remove pan.
- Cool completely.
Glaze
- Beat glaze ingredients together until smooth. Drizzle over cooled cake.
Notes
Immediately after placing the cake on the wire rack, take the skewer and poke the cake about 1/2 inch apart while the cake is still hot in the pan.
Nutrition
Calories: 318 kcal · Carbohydrates: 51 g · Protein: 3 g · Fat: 12 g · Saturated Fat: 9 g · Cholesterol: 41 mg · Sodium: 255 mg · Potassium: 94 mg · Fiber: 1 g · Sugar: 38 g · Vitamin A: 77 IU · Vitamin C: 5 mg · Calcium: 74 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Questions & Reviews