Pineapple Bundt Cake Recipe

4 2 1
Pineapple Bundt Cake Recipe
Pineapple Bundt Cake Recipe photo by Taste of Home
Publisher Photo

Pineapple Bundt Cake Recipe

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4 2 1
Publisher Photo
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.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs, lightly beaten
  • 2 large egg whites
  • 2 teaspoons 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 whole 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.
Originally published as Pineapple Bundt Cake in Taste of Home February/March 1995, p67

Nutritional Facts

1 piece: 302 calories, 12g fat (7g saturated fat), 57mg cholesterol, 157mg sodium, 45g carbohydrate (27g sugars, 1g fiber), 4g protein.

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs, lightly beaten
  • 2 large egg whites
  • 2 teaspoons 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 whole milk
  • 1/2 teaspoon lemon extract
  1. 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.
  2. 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.
Originally published as Pineapple Bundt Cake in Taste of Home February/March 1995, p67

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MY REVIEW
whiteshewolf65 User ID: 2004353 3085
Reviewed Jan. 25, 2010

"I made this recipe this weekend and it was a big hit. I added 2 cans of pineapple 1 was drained and 1 wasn't. I thought it was a great recipe ."

MY REVIEW
lbsfromNC User ID: 103121 4152
Reviewed Jul. 19, 2009

"This recipe sounds and looks really good. I printed it out to do when the cake I have now is gone. Thanks for bringing it to my attention!

Lois"

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