Easter Pineapple Poke Cake

    by Joan Ricketts Locke 

 

 

 

A moist, festive cake that packs a delicious pineapple/coconut punch.  Enjoy!!

  

Ingredients: 

1 can (20 oz.) crushed pineapple
1 box white cake mix
1 small pkg. vanilla instant pudding
3/4 cup vegetable oil
4 eggs
1 tsp. vanilla extract
1 cup powdered sugar
1 tbsp. melted butter
2 jiggers of Coconut Rum
1/2 cup finely chopped coconut

Directions:

Preheat Oven to 350 degrees. Spray a bundt  cake pan with cooking spray.

 
Drain:  pineapple; measure 3/4 cup juice in to cup and set aside to use with cake mix. Reserve remaining juice for soaking mixture.

In a large mixing bowl:

1 box white cake mix
1 pkg. (4 serving size) Instant Vanilla Pudding
4 eggs
3/4 cup vegetable oil

1 tsp. vanilla extract
 

 Beat: Cake mix, pudding, eggs, oil and 3/4 cup pineapple juice with an
electric mixer for 2 minutes. Add vanilla to cake batter, mix and then fold

in crushed pineapple. Pour into prepared pan.


Bake: 38 to 42 minutes, until toothpick inserted in center comes out
clean.

While the cake is baking, let’s make the “soaking mixture.” In a small

 saucepan add: 1 cup powdered sugar, 1 tbsp. butter and two jiggers of

Coconut Rum. Add remaining pineapple juice, 1/4 cup coconut and heat

until butter is melted and the sugar is dissolved.


Remove cake from oven and set on a wire rack. While cake is still hot and

in the pan, poke holes in cake with skewer at ½” intervals. Pour soaking

mixture over cake (NOTE: if soaking mixture begins to pool, poke

additional holes). Allow cake to cool in pan 30 to 40 minutes.

When cool, invert cake upside down onto cake plate and remove pan. Cool
completely. If desired, drizzle glaze over cake and sprinkle with 1/4
coconut.  Confectioner’s Glaze: Combine 1/2 cup powdered sugar
and 1 tbsp. Coconut Rum.    



The Ricketts Family, Easter Sunday
Forestville, Maryland