I have been making this cake for over twenty years now. It is a family and friend-favorite. This cake is extremely moist and very rich.
Original recipe makes 16 servings
Ingredients
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
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PREP
20 mins
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COOK
45 mins
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READY IN
1 hr 5 mins
Directions
- 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.
Nutrition
Calories: 390 kcal
Carbohydrates: 45.1 g
Cholesterol: 78 mg
Fat: 22.8 g
Fiber: 0.4 g
Protein: 2.8 g
Sodium: 404 mg