Pineapple Bundt Cake
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!
Servings: 10 yield(s)
Prep Time: 20 mins
Cook Time: 110 mins
Total Time: 130 mins
Ingredients
  • 2 1/8 cup granulated sugar (437g baker's measure)
  • 2 1/4 tbsp cornstarch (24g baker's measure)
  • 2 1/4 tbsp milk powder (24g baker's measure)
  • 1 tsp salt (5g baker's measure)
  • 4 large eggs (225g baker's measure)
  • 3 1/4 cup cake four (450g baker's measure)
  • 3 3/4 tsp baking powder (18g baker's measure)
  • 15 oz milk (450g baker's measure)
  • 1/4 tsp vanilla (1g baker's measure)
  • 1 tsp pineapple extract (7g baker's measure)
  • 3 sticks plus 2 tbsp butter at room temperature (360g baker's measure)
    • BONUS RECIPE: Pineapple Glaze
  • 1 cup granulated sugar (235g baker's measure)
  • 1 cup crushed pineapple (313g baker's measure)
  • 1/3 cup corn syrup (95g baker's measure)
Instructions
  1. Preheat oven to 325F (162C).
  2. Mix milk, vanilla, and pineapple extract together.
  3. Sift flour and baking powder together.
  4. In the bowl of a mixer, combine room temperature butter, sugar, salt, and milk powder. Beat until light in color and creamy.
  5. Add eggs one at a time. Cream well after each addition before adding another egg.
  6. Add one-fourth of the dry ingredients and mix until just blended in.
  7. Add one-third of the liquid. Mix until just blended in.
  8. Repeat until all ingredients are used. Be sure to scrape down the sides of the bowl for even mixing.
  9. Bake in a preheated oven at 325F (162C) for 50 minutes. DO NOT OPEN THE DOOR.
  10. Turn the oven off, leave the cake in the oven for 1 hour with the door open.
  11. Remove the cake from the pan when cool.
    12. BONUS RECIPE: Pineapple Glaze
  12. Combine crushed pineapple, syrup, and sugar.
  13. Bring to a boil for about 5 minutes, stirring constantly until thickened.
  14. Allow to cool slightly and spoon warm glaze over cake as desired.
Recipe 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!