Grandma Cathy's Pineapple Poppy Seed Cake

This pineapple-poppy seed cake is refreshingly light and a welcome finish to summertime meals. Perfect for your next Fourth of July party!

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 390 Calories

Ingredients

• 1 cup butter
• ½ cup vegetable oil
• 4 eggs
• ½ cup water
• 1 tablespoon poppy seeds
• 1 (5.1 ounce) package instant vanilla pudding mix
• ¼ cup pineapple juice
• ½ cup pineapple juice
• 1 cup sugar
• 1 (15.25 ounce) package yellow cake mix
• 3 tablespoons confectioners' sugar for dusting

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).

Step 2

Beat yellow cake mix, eggs, instant pudding mix, water, pineapple juice, oil and poppy seeds together in a large bowl; pour into prepared pan.

Step 3

Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.

Step 4

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.

Step 5

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.

Step 6

Let cake cool and absorb the sauce at room temperature for at least 45 minutes.

Step 7

Remove cake from pan and dust with confectioners' sugar.