Taste of Home
Pineapple Bundt Cake
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling
YIELD: 16 servings.
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.
Ingredients
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1 cup butter, softened
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1-1/2 cups sugar
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2 large eggs, lightly beaten
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2 large egg whites
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2 teaspoons lemon extract
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2-2/3 cups all-purpose flour
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1 teaspoon baking powder
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1 can (8 ounces) crushed pineapple, undrained
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GLAZE:
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1 cup confectioners' sugar
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1 to 2 tablespoons whole milk
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1/2 teaspoon lemon extract
Directions
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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.
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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.
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