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Pineapple Bundt Cake

By: Fayne Lutz

"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."

Rate/Review | Read Reviews (15)

Prep Time:
15 Min

Cook Time:
55 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

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 (8 ounce) can crushed pineapple, undrained
GLAZE:
1 cup confectioners' sugar
1 tablespoon milk
1/2 teaspoon lemon extract

Directions

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.