Oh I am so excited to share this 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.
Bundt cakes are one of my favorite things to make and the possibilities are endless. A few more of our awesome flavor options are our Pumpkin Butterscotch Bundt Cake Recipe (great to make for Fall), Dulce De Leche Bundt Cake, and the ever delectable Red Velvet Bundt Cake Recipe!
Want to know what you’ll need for this popular cake recipe? Take a look at the items below!
Ingredients for this pineapple cake mix recipe:
- Crushed pineapple
- Yellow cake mix
- Instant vanilla pudding
- Eggs
- Vegetable oil
- Pineapple juice (from crushed pineapple can)
- Vanilla extract
- Powdered sugar
- Butter
- Milk
Kitchen essentials for pineapple poke cake:
- Bundt pan (a 12 cup pan like THIS)
- Nonstick cooking spray (the Baker’s joy version that has the flour added works best)
- Fruit strainer (like THIS one)
- Large mixing bowl
- Hand mixer
- Rubber spatula
- Small mixing bowl
- Whisk
- Wire rack
- Skewer
- Large spoon
If you don’t happen to have a Bundt pan, you can always take a look at this article Can you Bake a Bundt Pan Recipe in a Regular Pan by The Kitchen for some great tips and tricks!
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Crushed Pineapple Cake Recipe How To:
For this recipe, begin by preheating the oven to 350 degrees and spray the Bundt pan with nonstick cooking spray VERY GENEROUSLY. We like to use the Baker’s Joy that has flour added to it. It helps for easy removal afterwards.
Open your can of crushed pineapple and drain it into a bowl, make sure to save the juice from the crushed pineapple for later!
In a large bowl beat together the yellow cake mix, dry instant pudding, eggs, vegetable oil, and ¾ cup of the pineapple juice from the can with a hand mixer for 2 minutes.
Once that is done, add in the vanilla extract into the cake batter and continue to mix everything together.
After that is done, fold in the crushed pineapple to the cake batter and then pour the batter into the prepared Bundt pan.
Place it in the oven to bake for 40 to 42 minutes or until an inserted toothpick comes out clean.
FILLING:
While the cake is baking, combine the ¼ cup pineapple juice from the drained pineapple, vanilla extract, powdered sugar, and melted butter in a small bowl until everything is well combined.
When the cake is done baking, remove the pan from the oven and place it on a wire rack to let the cake cool.
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.
Then pour the pineapple filling over top of the holes in the cake while it’s still hot so it will go into the holes. Add more holes if the filling isn’t dropping in fast enough and is pooling.
Let the cake cool down in the pan for about 40 minutes and then invert the cake onto a serving platter and then take the pan off and let the cake continue to cool completely.
Lastly mix together the melted butter, powdered sugar, milk, and vanilla extract until the mixture becomes smooth and forms the glaze.
Once the cake is completely cooled, drizzle the glaze over top and enjoy!
Related Recipe: If you love pineapple you’ll want to try our Mini Pineapple Upside Down Cakes
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How about nothing BUNDT more cake recipes?!
- Citrus Glazed Bundt Cake
- White Chocolate Raspberry Bundt Cake {Nothing Bundt Cakes Copycat}
- Root Beer Float Bundt Cake
- Orange Juice Bundt Cake Recipe
- Fresh Raspberry Yogurt Bundt Cake Recipe
Pineapple Poke Bundt Cake Recipe
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
- 3/4 cup vegetable oil
- 3/4 cup pineapple juice reserved from above
- 1/2 tablespoon vanilla
Sweet filling (to fill in the holes)
- 1/4 cup pineapple juice reserved from above
- 1/2 tablespoon vanilla
- 1 cup powdered sugar
- 1 tablespoon butter melted
Glaze
- 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. (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 3/4 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 1/4 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 1/2 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.
Nutrition
Recipe Details
Adapted from Dole
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