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Pineapple Bundt Cake

 Pineapple Bundt Cake
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.
12-16 ServingsPrep: 15 min. Bake: 55 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs, lightly beaten
  • 2 egg whites
  • 2 teaspoons McCormick® Pure Lemon Extract
  • 2-2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 can (8 ounces) crushed pineapple, undrained
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons milk
  • 1/2 teaspoon McCormick® Pure 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,

2 of 2

Pineapple Bundt Cake (continued)

Nutritional Facts: 12 g fat (7 g saturated fat), 57 mg cholesterol, 157 mg sodium, 45 g carbohydrate, 1 g fiber, 4 g protein.