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Founded in Hawaii in 1851, Dole Food Company, Inc., with 2010 revenues of $6.9 billion, is the world's largest producer and marketer of high-quality fresh fruit and fresh vegetables. Dole markets a growing line of packaged and frozen foods, and is a produce industry leader in nutrition education and research. The Company does business in more than 90 countries and employs, on average, 36,000 full-time, regular employees and 23,000 full-time seasonal or temporary employees, worldwide.

Pineapple Poke Bundt Cake

Prep Time 10 minutes
Total Time 42 minutes
Difficulty 1.0 Easy
Calories Per Servings 330 Calories
Servings 12-16
Nutrition facts Nutrition facts


Delicious pineapple poke bundt cake.

Ingredients 9


1 can (20 oz.) DOLE® Crushed Pineapple
1 box (2 layer) yellow cake mix
1 pkg. (4 serving size) JELL-O® Instant Vanilla Pudding
3/4 cup vegetable oil
vanilla bean pod, split in half
1 cup powdered sugar
1 tbsp. butter, melted
  Confectioners Glaze (recipe below)




Preheat oven to 350F. Spray 12-cup bundt pan with cooking spray.


1 can (20 oz.) DOLE Crushed Pineapple


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


1 box (2 layer) yellow cake mix
1 pkg. (4 serving size) JELL-O Instant Vanilla Pudding
4 eggs
3/4 cup vegetable oil
1 vanilla bean pod, split in half or 2 tablespoons vanilla extract, divided


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.


1 cup powdered sugar
1 tbsp. butter, melted


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.


Confectioner’s Glaze


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 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: Combine 1/2 cup powdered sugar and 1 tablespoon cold milk; whisk until completely combined.  Cover with plastic wrap until ready to use.

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