Pineapple Poke Cake With Pineapple Glaze Recipes

Steps:

• CAKE: Preheat oven to 350°F. Spray a 12-cup bundt pan with cooking spray. Drain pineapple; measure 3/4 cup juice to use with cake mix. Reserve remaining juice for soaking mixture. Beat cake mix, pudding mix, eggs, oil and 3/4 cup pineapple juice in large bowl with an electric mixer for 2 minutes. Scrape half vanilla bean pod; combine with cake batter or mix 1 tablespoon vanilla extract into cake batter. Fold in crushed pineapple. Pour into prepared pan. Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Combine remaining pineapple juice, powdered sugar and melted butter in a small bowl while cake is baking. Scrape other half of vanilla bean pod and mix with juice mixture or stir in remaining 1 tablespoon vanilla extract. Remove cake from oven and set on a wire rack. Poke holes in cake with skewer at 1/2 inch intervals while still hot and in pan. Pour soaking mixture over cake (Note: If soaking mixture begins to pool, poke additional holes). Allow to cool in pan 30 to 40 minutes, then flip cake upside down onto serving platter; remove pan. Cool completely then drizzle with glaze, if desired CONFECTIONER'S GLAZE: Whisk powdered sugar into milk until completely combined. Cover with plastic wrap until ready to use.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat cake mix, 1 1/4 cup water, vegetable oil, and egg whites together in a bowl using an electric mixer in medium speed until combined, about 2 minutes. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 29 to 34 minutes. Cool for 15 minutes.
• Stir pineapple-flavored gelatin with boiling water in a bowl until dissolved; stir in cold water.
• Poke holes into cake using a skewer or straw; spoon gelatin mixture evenly over cake. Refrigerate for 4 hours.
• Mix pineapple and pudding mix in a bowl; fold in whipped topping. Spread mixture evenly over chilled cake; refrigerate at least 2 more hours.

Steps:

• In a large bowl, combine the first seven ingredients. Beat on medium speed for 2 minutes. Pour into a 13x9-in. baking pan coated with cooking spray. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a small saucepan, combine pineapple and brown sugar. Cook and stir until mixture comes to a boil. Boil for 4-5 minutes or until most of the liquid is evaporated; cool slightly. Remove cake from the oven; place on a wire rack. Poke holes in warm cake with a fork. Spoon pineapple mixture evenly over cake; cool completely. , For frosting, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cake. Spread whipped topping over pudding. Store in the refrigerator.

Steps:

• 1. Preheat oven to 350°F. Grease and flour Bundt pan. Set aside 1 cup of crushed pineapple for glaze. In a large mix bowl combine cake mix, pudding mix, eggs, oil and remaining pineapple. Mix on medium speed for 3 minutes. Pour into prepared pan. Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean.
• 2. For glaze; in small saucepan melt butter add the 1 cup crushed pineapple and powder sugar, stir until sugar is dissolved. Spoon glaze over cooled cake.

Steps:

• 1. In a large, microwave-safe bowl, melt the butter, about 1 minute on high. Wait a few minutes before adding eggs, then sugar, vanilla and whisk until smooth.
• 2. Add dry ingredients and stir till combined, don't overmix. Turn batter into 8 X 8 inch greased and lined with aluminum foil baking pan. Bake at 350 degrees for 36 to 41 minutes. Cool cake on wire rack.
• 3. GLAZE: In a large mixing bowl, add 2 cups of powdered sugar, reserved pineapple juice and whisk vigorously until smooth; set glaze aside.
• 4. Using a small paring knife, poke the cake in about 25 spots. Evenly pour glaze over the cake. The longer you can let it soak (overnight is best) before slicing and serving, the better. (Chill at least 4 hours.)
• 5. Cake will keep airtight at room temperature for 5 days or in the freezer for 6 months. If you feel like the cake is browning too quickly on top before it is setting up in center, tent with a sheet of foil, and bake until done.