Grandma Cathy's Pineapple Poppy Seed Cake

Ingredients

• Servings: 16
• cake:
• 1 (15.25 ounce) package yellow cake mix
• 4 eggs
• 1 (5.1 ounce) package instant vanilla pudding mix
• 1/2 cup water
• 1/2 cup pineapple juice
• 1/2 cup vegetable oil
• 1 tablespoon poppy seeds
• sauce:
• 1 cup sugar
• 1 cup butter
• 1/4 cup pineapple juice
• 3 tablespoons confectioners' sugar for dusting

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 10-inch fluted tube pan (such as bundt®).
• beat yellow cake mix, eggs, instant pudding mix, water, pineapple juice, oil and poppy seeds together in a large bowl; pour into prepared pan.
• bake in preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.
• remove cake from oven, rest on wire cooling rack. run knife between cake and sides of pan to release. using a skewer, poke holes in the cake at 1/2-inch intervals. pour sauce over cake and let rest in pan for 45 minutes to cool.
• stir sugar, pineapple juice, and butter together in a saucepan over medium heat until the butter melts, 1 to 2 minutes; bring to a boil and cook for 1 minute more. remove saucepan from heat and pour sauce over the cake.
• let cake cool and absorb the sauce at room temperature for at least 45 minutes.
• remove cake from pan and dust with confectioners' sugar.