It comes from the makers of Dole Pineapple.
1 can (20oz) Dole Crushed Pineapple
1 box (2 layer) Yellow Cake Mix
1 package (4 serving size) Jello Instant Vanilla Pudding
3/4 C Vegetable Oil
2 TBS vanilla, divided
1 C Confectioner's Sugar
1 TBS Butter, melted
Glaze ingredients and recipe to follow.
Preheat oven to 350 degrees.
Grease a 12 C Bundt Pan well with my Pan Release Mix (found on the blog under Tips, Hints and More)
Drain the Pineapple, measure 3/4 C of the juice to use with the cake mix.
Reserve remaining juice for the soaking mixture.
In a stand mixture:
3/4 C Pineapple Juice
Mix for 2 minutes
Add 1 TBS Vanilla.
Fold in Crushed Pineapple.
Pour Batter into the Bundt Pan.
Bake at 350 degrees for 38 - 42 minutes or until a toothpick in the center comes out clean.
In a small bowl, mix the soaking mixture:
remaining Pineapple Juice
1 TBS Vanilla
Remove cake from oven and set it on a wire rack.
Poke holes in the cake with a skewer at 1/2" intervals, while the cake is still hot.
Pour the soaking mixture all over the cake.
If the mixture pools, poke additional holes in the cake.
Allow to cool in the pan at least 30 - 40 minutes.
Invert the cake onto a serving platter.
Cool completely and then drizzle with the Glaze.
In a small bowl:
1/2 C Confectioner's Sugar
1 TBS Cold Whole Milk
Whisk well until smooth.
Drizzle all over the Cake.
Place in a covered Bundt Pan carrier until ready to serve.
Peace in the Kitchen!
|Holes poked and ready for the soaking liquid.|
|Drizzled with the soaking liquid|
|Final cake, inverted onto the Bundt Pan Carrier.|
As soon as the cake is completely cooled, it will be
drizzled with the glaze.
|The Glazed Cake!|