Pineapple Poke Bundt Cake Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist pineapple bundt cake soaked in sweet pineapple juice and topped with a light glaze. The tropical flavors make it a perfect choice for warm-weather desserts and special occasions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 20 ounces crushed pineapple (drain and reserve juice)
- 15.25 ounces yellow cake mix (we used Betty Crocker)
- 3.4 ounce instant vanilla pudding
- 4 eggs
- ¾ cup vegetable oil
- ¾ cup pineapple juice (reserved from above)
- ½ Tablespoon vanilla
- ¼ cup pineapple juice (reserved from above)
- 1 cup powdered sugar
- 1 Tablespoon butter (melted)
- 2 Tablespoons butter (melted)
- 2 teaspoon milk
- ¼ teaspoon vanilla
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 316mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 100mg
- Calcium
- 72mg
- Iron
- 0.85mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 316MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.