I am so excited that it is Spring and Easter is just around the corner! Wishing I were in the tropics, but hey!, if I am in Maine, I am baking a Tropical Bundt Cake! Close as I can get to it! This is the moistest cake I have ever had! It smells amazing baking in the oven, you won’t be able to wait to poke it with a pineapple glaze! If you are looking for Easter dessert recipes, look no further! I guarantee you this cake will be a hit at your Easter table!
Preheat oven to 350 F. 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.
Combine remaining pineapple juice, powdered sugar and melted Country Crock 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: Combine 1/2 cup powdered sugar and 1 tablespoon cold milk; whisk until completely combined. Cover with plastic wrap until ready to use.
