Pineapple Bundt Cake

Total Time

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


16 servings

Updated: Sep. 22, 2022
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.


  • 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.

Nutrition Facts

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