Pineapple Bundt Cake

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."
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Ingredients

1 h 10 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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Directions

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  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 degrees F 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.

Reviews

Read all reviews 15
  1. 17 Ratings

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Most helpful positive review

Looking for a recipe to make your night? Then you've found it! This bundt cake is one of the best cake recipes I've come across in a while! My youngest daughter had a tropical themed birthday pa...

Most helpful critical review

I have to agree that next time not draining the pineapple would be better. Mine came out a little dry. Other than that this is a pretty good recipe. Its great because Im not really big on cake, ...

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Looking for a recipe to make your night? Then you've found it! This bundt cake is one of the best cake recipes I've come across in a while! My youngest daughter had a tropical themed birthday pa...

I loved this recipe!!! Maybe next time I'll add more crushed pineapple!! For the glaze, I cooked a can of crushed pineapple w brown sugar n some butter...I wanted to garnish the bread w the pine...

Loved the cake flavor. I drain the pineapple but I wish I didn't. It made it a little dry. Also added marchino cherries. Everyone loved it. Just next time I won't drain pineapple. Great cake to ...

this is excellent - a big hit at the church potluck - However, I accidentally added a 20 ounce can of crushed undrained crushed pineapple and it didn't hurt the recipe at all. It was moist and ...

I doubled the recipe since I only had a 20 oz. can of crushed pineapple. Also, omitted the egg whites and used 6 full eggs instead. I also used Splenda instead of sugar since my husband is dia...

Delicious and refreshing! Next time, I'll double it and fill a 12-cup bundt pan.

Made this for Father's Day and my Dad's birthday because he's such a big fan of pineapple. He loved it, with the entire family! Not an overwhelming pineapple or lemon flavor either.

kudos to the contributor because this is a lovely moist cake. For our tastes we prefer to use either grated lemon or orange rind because artificial flavoring, especially lemon, takes away the...

I loved this recipe as well!! I had a very ripe fresh pineapple and looked for a cake to use it with. This was it! I crushed the overripe fresh pineapple and used instead of canned and doubled t...

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