Pineapple Bundt Cake

 

Pineapple Cake
1 yellow Cake Mix
1 small box vanilla pudding mix  (regular or instant)
4 eggs
1/3 Cup Oil
20 oz. Can Crushed Pineapple, divided  (Do not drain.)

Glaze
1/4 cup butter
3/4 cup crushed pineapple
2 cups powdered sugar

Preheat oven to 350 degrees.  Grease and flour bundt pan or angel food cake pan.  Set aside 3/4 cup of pineapple for glaze.
In a large mixing bowl combine cake mix, pudding mix, eggs, oil, and remailing pineapple.
Mix on medium speed for 3 minutes.  Pour into prepared pan.  Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.

Allow to rest about 10 minutes before flipping onto cake plate.

For Glaze
In a small saucepan, melt butter, add the 3/4 cup crushed pineapple and powder sugar.  Stir until sugar is dissolved.  Spoon glaze over cooled cake.

If glaze is too thin, you can poke small holes in the cake to absorb the glaze.