Wednesday, April 9, 2014

Pineapple Poke Bundt Cake

This cake is amazing. It may very well be a Best of the Best Recipe.
It comes from the makers of Dole Pineapple.
This recipe has taken over the number 1 spot on my Blog with over 139,000 views.

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
4 Eggs
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 (I've had so many requests to post the recipe with this cake so it's at the bottom of the recipe)
Thank you all for your interest.

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:
Cake Mix
Pudding Mix
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
Confectioner's Sugar
Melted Butter
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!

I spent some time as a Cake Decorator in the 80's. I was looking for a part time job and the opportunity came available. I learned from my mentor, Elizabeth. She had worked in the industry for over 20 years and she was incredible at making cakes and decorating them. She taught me so much and I took advantage of the knowledge that she had. I came away with the best icing recipe, the best decorating techniques, and this recipe for the perfect Pan Release. I also took some Cake Decorating Classes and this was the recipe used in the Class. I use it in all of my Cake Pans, including the most intricate Bunt Pan designs.

Pan Release Mix

Equal parts of Crisco, Vegetable Oil and Flour.
I start with 1 C of each mixed well and refrigerated in a Jar.
I always have it available for all of my baking needs.

Brush the Pans generously with the Mix.


Peace in the Kitchen!

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