• 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.