Pineapple Poke Bundt Cake

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Easy and delicious bundt cake recipe!



    • 1 (20 ounce) can crushed pineapple (reserve juice)
    • 1 (15.25 ounce) yellow cake mix (I used Betty Crocker)
    • 1 (3.4 ounce) box instant vanilla pudding
    • 4 eggs
    • 3/4 cup vegetable oil
    • 3/4 cup pineapple juice (reserved from above)
    • 1/2 Tablespoon vanilla
Sweet Filling (for holes):
    • 1/4 cup pineapple juice (reserved from above)
    • 1/2 Tablespoon vanilla
    • 1 cup powdered sugar
    • 1 Tablespoon butter (melted)
  • 2 Tablespoons butter (melted)
  • 1 cup powdered sugar
  • 2 teaspoons milk
  • 1/4 teaspoon vanilla



    1. Preheat oven to 350 degrees. Spray a 12 cup bundt pan generously with non stick cooking spray. I used Bakers Joy that has flour added to the spray.
    2. Drain pineapple juice from the crushed pineapple, hopefully you can get about 1 cup of pineapple juice from it. Set aside.
    3. Beat cake mix, dry pudding mix, eggs, vegetable oil, and 3/4 cup of pineapple juice in a large bowl with an electric mixer for 2 minutes.
    4. Add vanilla into the cake batter.
    5. Fold in crushed pineapple.
    6. Pour into prepared pan.
    7. Bake 40 to 42 minutes or until toothpick inserted comes out clean.
Sweet Filling:
    1. While the cake is cooking, combine 1/4 cup pineapple juice, vanilla, powdered sugar, and melted butter in a small bowl.
    2. When cake is done cooking, remove from the oven and set on wire rack or dish towel to cool in pan.
    3. Right after removing it from the oven poke holes in cake with a skewer at 1/2 inch intervals while still hot and in the pan.
    4. Pour the sweet filling over cake so it will go into the holes. I used a big spoon and drizzled it over all the holes. (if sweet filling begins to pool, poke additional holes)
    5. Allow to cool in pan for about 40 minutes. Then invert cake onto a serving platter and remove pan.
    6. Cool completely.
  1. Beat glaze ingredients together until smooth. Drizzle over cooled cake.


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