Pineapple Bundt Cake
User Reviews
5
Pineapple Bundt Cake
Description
The Pineapple Bundt Cake starts with an unprepared yellow cake mix blended with pineapple juice, melted butter, eggs, and canned crushed pineapple including its juice. This mix is poured into a greased bundt pan and baked until a toothpick tests clean. While baking, a glaze of pineapple juice, powdered sugar, and butter is heated until simmering. Once the cake is out of the oven, holes are poked all over to allow the warm glaze to absorb fully, enhancing the cake’s moistness and pineapple flavor.
The resulting cake is tender with a sweet, fruity aroma and a balance of buttery and pineapple notes. Baking in a bundt pan gives it an attractive shape suitable for serving on special occasions or comforting treats. The glaze not only adds flavor but also contributes a slightly shiny finish to the cake’s surface.
Ensuring the glaze is warm upon pouring helps it soak well into the freshly baked cake. The cake should be allowed to cool in the pan before removing to maintain its shape and glaze coverage.
Ingredients
Cake
- 1 ounce yellow cake mix unprepared
- 1/2 cup butter melted
- 3/4 cup pineapple juice
- 3 egg
- 1 cup pineapple no need to drain, canned, crushed
Glaze
- 3/4 cup pineapple juice
- 2 cups powdered sugar divided
- 1/4 cup butter
Instructions
- Preheat the oven to 350F degrees. Prepare a bundt pan by greasing it well with non-stick baking spray (or easy release baking spray which contains flour).
- In a large mixing bowl, use an electric mixer on low speed to combine cake mix, ½ cup melted butter, and pineapple juice, mixing just until smooth.
- Add the eggs and crushed pineapple (with the juice) and mix with the electric mixer on medium to high speed until well combined.
- Pour the cake batter into the prepared bundt pan.
- Bake the cake at 350 degrees for 35-40 minutes until a toothpick placed into the cake comes out clean.
- While the cake is baking, combine ¾ cup pineapple juice, ½ cup of the powdered sugar, and the ¼ cup butter in a medium saucepan and heat over medium heat, stirring often, until the glaze begins to simmer. Remove the glaze from the heat.
- When the cake is fully baked, remove it from the oven and poke holes all over the cake in the pan to allow the glaze to soak into the cake. Pour 1/3 of the glaze over the cake in the pan. Set the cake aside to cool in the pan for 15 minutes.
- Invert the pan onto a large plate or cake pedestal. Lift the pan away from the cake.
- Whisk the remaining 1 ½ cups of powdered sugar into the glaze, then brush it over the whole cake.
- Slice the cake and serve at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Calories | 572kcal | 29% |
| Carbohydrates | 94g | 31% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 633mg | 26% |
| Potassium | 153mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 66g | 132% |
| Vitamin A | 638IU | 13% |
| Vitamin C | 7mg | 8% |
| Calcium | 161mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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