PINEAPPLE POKE BUNDT CAKE RECIPE - (4.1/5)
Provided by JeannieChu
Number Of Ingredients 12
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.
PINEAPPLE UPSIDE-DOWN BUNDT® CAKE
A moist twist on the original pineapple upside-down cake.
Provided by Jamie Lowe
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease fluted tube pan (such as Bundt®) with cooking spray with flour.
- Pour melted butter into the bottom of the prepared pan. Sprinkle brown sugar evenly on top. Drain pineapple rings over a measuring cup; reserve juice. Cut rings in half. Alternate placing halved pineapple rings and maraschino cherries around the pan. Set aside.
- Combine cake mix and pudding mix in a large mixing bowl. Pour enough milk into the reserved pineapple juice to make 1 cup of liquid; add to cake and pudding mixture. Pour in vegetable oil. Mix on low speed, adding 1 egg at a time until blended. Increase speed to medium; mix until thoroughly combined and smooth, about 2 minutes. Pour batter over pineapples and cherries in the pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 33 to 40 minutes. Let cool for 10 minutes before removing from pan.
Nutrition Facts : Calories 417 calories, Carbohydrate 57 g, Cholesterol 62.6 mg, Fat 20.1 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 6.8 g, Sodium 476.9 mg, Sugar 37.3 g
PINEAPPLE POKE CAKE
I combined two favorite cake recipes to come up with this one. Always a hit parties and potlucks. The topping really makes this one great. Lemon Jell-O® works well too.
Provided by WJHERTEL
Categories Desserts Cakes Poke Cake Recipes
Time 7h
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 383.5 calories, Carbohydrate 60.4 g, Fat 14.8 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 5.7 g, Sodium 450.2 mg, Sugar 49.1 g
HUMMINGBIRD UPSIDE-DOWN POKE BUNDT CAKE
The classic Southern Hummingbird Cake gets a pineapple upside-down twist for a sweet dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 14
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Generously spray 12-cup bundt cake pan with baking spray with flour. Pour 2 tablespoons melted butter evenly in bottom of pan. Sprinkle brown sugar over butter. Cut pineapple slices in half. Line bottom of pan with pineapple halves, fitting slices close together. Set aside.
- In large bowl, beat cake mix, 1/2 cup melted butter, 1/2 cup reserved pineapple juice, eggs, bananas, cinnamon and nutmeg with electric mixer on medium speed 2 minutes. Pour into pan over pineapple. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Remove from oven; cool 15 minutes.
- In small bowl, mix Filling ingredients. With handle of wooden spoon (1/4 to 1/2-inch in diameter), poke holes halfway down in cake every inch, wiping spoon handle occasionally to prevent sticking. Carefully pour filling mixture over holes in cake, using spoon to direct mixture into holes. Refrigerate in pan, uncovered, 2 hours.
- Remove from refrigerator, and run metal spatula around outer and inside edges of pan to loosen cake; turn upside down onto serving platter. In small bowl, mix powdered sugar and 2 teaspoons reserved pineapple juice. Drizzle on top of cake; sprinkle with pecans.
Nutrition Facts : Calories 350, Carbohydrate 54 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 39 g, TransFat 0 g
PINEAPPLE POKE CAKE
This delicious dessert refreshes all year round. With several store-bought ingredients, it's a snap to prepare any time. -Sandra Etelamaki of Ishpeming, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 180 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 313mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
PINEAPPLE BUNDT CAKE
Fruity and firm-textured, this beautiful cake comes from Fayne Lutz, a field editor from Taos, New Mexico. She writes a recipe column for her local newspaper.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, egg whites and extract until well blended. Combine flour and baking powder; gradually add to creamed mixture, beating well after each addition. Stir in pineapple. , Pour into a greased 10-in. fluted tube pan. Bake at 350° for 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, combine glaze ingredients. Drizzle over cake.
Nutrition Facts : Calories 302 calories, Fat 12g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 157mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
PINEAPPLE POKE CAKE
Delicious pineapple poke bundt cake.
Time P52Y8m19DT20h10m48S
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350F. Spray 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 ½-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 10 minutes, then flip cake upside down onto serving platter; remove pan. Cool completely then drizzle with glaze, if desired.Confectioner's Glaze: Combine 1/2 cup powdered sugar and 1 tablespoon cold milk; whisk until completely combined. Cover with plastic wrap until ready to use.
Nutrition Facts : Calories 330, Image Array
PINEAPPLE BUNDT CAKE
Make and share this Pineapple Bundt Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cake--preheat the oven to 350°.
- Grease a 10-cup Bundt pan.
- Using an electric mixer fitted with the paddle attachment, beat the butter and the 2 cups sugar on med-high speed until light and fluffy, about 3 minutes.
- Add the eggs, 1 at a time, beating on medium speed after each addition until incorporated.
- Add the flour and salt and mix on med-low speed just until incorporated.
- Reserve 2 tablespoons of the drained pineapple to use for the syrup; stir the remaining pineapple and vanilla into the batter.
- Spoon the batter into the prepared pan.
- Bake until a toothpick inserted into the center comes out clean, about 50 minutes.
- Syrup--in a large saucepan set on med-high heat, stir together the 1 cup sugar and reserved pineapple syrup; bring to a boil.
- Decrease the heat to medium and continue cooking, stirring, until the mixture thickens, about 5 minutes.
- Remove from heat and stir in the 2 tablespoons reserved pineapple; set aside.
- To finish--cool the cake in the pan for about 10 minutes.
- Using thin wood or metal skewers, poke holes in the cake 1 to 1 1/2 inches apart, reaching almost to the bottom.
- Pour the pineapple syrup evenly over the cake.
- Let it sit another 10 minutes to let the syrup penetrate; invert the cake onto a cake stand or plate.
- Dust with powdered sugar.
- Serve warm or at room temperature.
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