Step 1

Preheat oven to 350 F.

Step 2

Spray 12-cup bundt pan with cooking spray.

Step 3

Drain pineapple; measure ¾ cup juice to use with cake mix.

Step 4

Reserve remaining juice for the soaking mixture.

Step 5

Beat cake mix, pudding mix, eggs, oil and ¾ cup pineapple juice in large bowl with an electric mixer for 2 minutes.

Step 6

Scrape half of the vanilla bean pod; combine with cake batter or mix 1 tablespoon vanilla extract into the cake batter.

Step 7

Fold in crushed pineapple.

Step 8

Pour into prepared pan.

Step 9

Bake 38 to 42 minutes or until a toothpick inserted in center comes out clean.

Step 10

Soaking Mixture:

Step 11

Combine remaining pineapple juice, powdered sugar and melted butter in a small bowl while the cake is baking.

Step 12

Scrape the other half of vanilla bean pod and mix with juice mixture or stir in remaining 1 tablespoon vanilla extract.

Step 13

Remove cake from oven and set on a wire rack.

Step 14

Poke holes in cake with skewer at ½-inch intervals while still hot and in the pan.

Step 15

Pour soaking mixture over cake (NOTE: if soaking mixture begins to pool, poke additional holes in the cake).

Step 16

Allow to cool in pan 30 to 40 minutes, then flip cake upside down onto serving platter; remove pan.

Step 17

Cool completely then drizzle with glaze, if desired.

Step 18

Confectioner’s Glaze: Combine ½ cup powdered sugar and 1 tablespoon cold milk; whisk until completely combined. Cover with plastic wrap until ready to use.