Pineapple Bundt Cake is rich, fruity, and delicious. It is wonderful alone or you can serve with fresh pineapple and chantilly cream. If you prefer a more tropical fare, add pineapple glaze and a sprinkle of toasted coconut too! This is a beautiful bundt cake that is easily adapted to other flavors and should be a staple in your kitchen!
Ingredients
- BONUS RECIPE: Pineapple Glaze
Instructions
- Preheat oven to 325F (162C).
- Mix milk, vanilla, and pineapple extract together.
- Sift flour and baking powder together.
- In the bowl of a mixer, combine room temperature butter, sugar, salt, and milk powder. Beat until light in color and creamy.
- Add eggs one at a time. Cream well after each addition before adding another egg.
- Add one-fourth of the dry ingredients and mix until just blended in.
- Add one-third of the liquid. Mix until just blended in.
- Repeat until all ingredients are used. Be sure to scrape down the sides of the bowl for even mixing.
- Bake in a preheated oven at 325F (162C) for 50 minutes. DO NOT OPEN THE DOOR.
- Turn the oven off, leave the cake in the oven for 1 hour with the door open.
- Remove the cake from the pan when cool. BONUS RECIPE: Pineapple Glaze
- Combine crushed pineapple, syrup, and sugar.
- Bring to a boil for about 5 minutes, stirring constantly until thickened.
- Allow to cool slightly and spoon warm glaze over cake as desired.
Notes
This recipe originally called for boxed cake mix and instant pineapple pudding cream. I prefer making my own cake mixes as that makes it easier to control the quality of the ingredients - and produces a richer mouthfeel to the cake - but I am not opposed to a good box mix when I'm in a hurry! For those who prefer a quicker method, here is the original recipe:
1 package yellow-white cake mix
1 package instant pineapple pudding cream
3/4 cup oil
3/4 cup hot water
4 eggs
Put all ingredients in a large mixing bowl and beat well with an electric mixer. Bake in a preheated oven at 325 degrees (162C) for 50 minutes. DO NOT OPEN DOOR! Turn the oven off and leave the cake in the oven for 1 hour with the door open. Remove from pan when cool.
NOTE ON GLAZE: The glaze will thicken as it cools. If you use it right away, it serves more like a simple syrup with pineapple bits than a true glaze. Either version is quite tasty!