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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.
  • Total Time
    Prep: 15 min. Bake: 55 min. + cooling
  • Makes
    12-16 servings

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

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Reviews

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Average Rating:
  • whiteshewolf65
    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 .

  • lbsfromNC
    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