Pineapple Bundt Poke Cake

Instructions

1. Preheat oven to 350 F.
2. Spray 12-cup bundt pan with cooking spray.
3. Drain pineapple; measure ¾ cup juice to use with cake mix.
4. Reserve remaining juice for the soaking mixture.
5. Beat cake mix, pudding mix, eggs, oil and ¾ cup pineapple juice in large bowl with an electric mixer for 2 minutes.
6. Scrape half of the vanilla bean pod; combine with cake batter or mix 1 tablespoon vanilla extract into the cake batter.
7. Fold in crushed pineapple.
8. Pour into prepared pan.
9. Bake 38 to 42 minutes or until a toothpick inserted in center comes out clean.
10. Soaking Mixture:
11. Combine remaining pineapple juice, powdered sugar and melted butter in a small bowl while the cake is baking.
12. Scrape the other half of vanilla bean pod and mix with juice mixture or stir in remaining 1 tablespoon vanilla extract.
13. Remove cake from oven and set on a wire rack.
14. Poke holes in cake with skewer at ½-inch intervals while still hot and in the pan.
15. Pour soaking mixture over cake (NOTE: if soaking mixture begins to pool, poke additional holes in the cake).
16. Allow to cool in pan 30 to 40 minutes, then flip cake upside down onto serving platter; remove pan.
17. Cool completely then drizzle with glaze, if desired.
18. Confectioner’s Glaze: Combine ½ cup powdered sugar and 1 tablespoon cold milk; whisk until completely combined. Cover with plastic wrap until ready to use.