Pineapple Bundt Cake Recipe

Pineapple Bundt Cake Recipe photo by Taste of Home

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Fruity and firm-textured, this beautiful cake comes from Fayne Lutz, a field editor from Taos, New Mexico. She writes a recipe column for her local newspaper.

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Pineapple Bundt Cake Recipe

Prep: 15 min. Bake: 55 min. + cooling

Yield: 12-16 Servings

15 55 70

Ingredients

1 cup butter, softened
1-1/2 cups sugar
2 eggs, lightly beaten
2 egg whites
2 teaspoons lemon extract
2-2/3 cups all-purpose flour
1 teaspoon baking powder
1 can (8 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice, undrained
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons milk
1/2 teaspoon lemon extract

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, egg whites and extract until well blended. Combine flour and baking powder; gradually add to creamed mixture, beating well after each addition. Stir in pineapple.
Pour into a greased 10-in. fluted tube pan. Bake at 350° for 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, combine glaze ingredients. Drizzle over cake. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 piece) equals 302 calories, 12 g fat (7 g saturated fat), 57 mg cholesterol, 157 mg sodium, 45 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Pineapple Bundt Cake in Taste of Home February/March 1995, p67