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Pineapple Bundt Cake Recipe

Pineapple Bundt Cake Recipe

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 YIELD:12-16 servings


  • 1 cup butter or margarine, 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) crushed pineapple, undrained
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons milk
  • 1/2 teaspoon lemon extract


  • 1. In a mixing bowl, cream butter and sugar. Add eggs, egg whites and extract; beat until fluffy, about 2 minutes. Combine flour and baking powder; gradually add to creamed mixture. Stir in pineapple. Pour into a greased 10-in. bundt pan. Bake at 350° for 55-60 minutes. Cool in pan 10 minutes before removing to a wire rack. Cool. In a small bowl, combine glaze ingredients until smooth. Drizzle over cake. Yield: 12-16 servings.

Nutritional Facts

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

Reviews for Pineapple Bundt Cake

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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 ."

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!


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