Pineapple Bundt Cake


1 can (20 oz.) crushed pineapple
1 box (2 layer) yellow cake mix
1 pkg. (4 serving size) jell-o instant vanilla pudding mix
¾ cup vegetable oil
4 eggs
1 vanilla bean pod, split in half or 2 TBSP vanilla extract, divided
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 pinapple; 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 TBSP vanilla extract into cake batter
Fold in crushed pineapple
Pour into prepared pan.

Bake 38-42 minutes or until toothpick inserted in center comes out clean.
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 TBSP vanilla extract.

Remove cake from oven and set on a wire rack.
Poke holes in cake with skewer at 1/2 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 30-40 minutes, then flip cake upside down onto serving platter; remove pan.  
Cool completely then drizzle with glaze, if desired
Confectioners glaze:
Combine 1/2 cup powdered sugar with 1 TBSP cold milk; whisk until completely combined.
Cover with plastic wrap until ready to use