1 20 oz.can Crushed Pineapple

1 Box Yellow Cake Mix

1 Package Instant Vanilla Pudding ( 4 serving size)

4 eggs

3/4 cup Vegetable Oil

1 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.
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.

Soaking Mixture:

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 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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