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.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, egg whites and extract until well blended. Combine flour and baking powder; gradually add to creamed mixture, beating well after each addition. Stir in pineapple. , Pour into a greased 10-in. fluted tube pan. Bake at 350° for 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, combine glaze ingredients. Drizzle over cake.
Nutrition Facts : Calories 302 calories, Fat 12g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 157mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
PINEAPPLE BUNDT CAKE
Make and share this Pineapple Bundt Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cake--preheat the oven to 350°.
- Grease a 10-cup Bundt pan.
- Using an electric mixer fitted with the paddle attachment, beat the butter and the 2 cups sugar on med-high speed until light and fluffy, about 3 minutes.
- Add the eggs, 1 at a time, beating on medium speed after each addition until incorporated.
- Add the flour and salt and mix on med-low speed just until incorporated.
- Reserve 2 tablespoons of the drained pineapple to use for the syrup; stir the remaining pineapple and vanilla into the batter.
- Spoon the batter into the prepared pan.
- Bake until a toothpick inserted into the center comes out clean, about 50 minutes.
- Syrup--in a large saucepan set on med-high heat, stir together the 1 cup sugar and reserved pineapple syrup; bring to a boil.
- Decrease the heat to medium and continue cooking, stirring, until the mixture thickens, about 5 minutes.
- Remove from heat and stir in the 2 tablespoons reserved pineapple; set aside.
- To finish--cool the cake in the pan for about 10 minutes.
- Using thin wood or metal skewers, poke holes in the cake 1 to 1 1/2 inches apart, reaching almost to the bottom.
- Pour the pineapple syrup evenly over the cake.
- Let it sit another 10 minutes to let the syrup penetrate; invert the cake onto a cake stand or plate.
- Dust with powdered sugar.
- Serve warm or at room temperature.
PINEAPPLE BUNDT CAKE
A really moist pineapple bundt cake. Ingredients are: a pineapple cake mix, instant coconut cream pudding mix, boxed pineapple gelatin, eggs, vegetable oil, and water. Great for serving cake at a Brunch, Pot Luck, Picnic or anytime.
Provided by Cindi M Bauer
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, add all the ingredients.
- Beat for 2 minutes at medium speed.
- Pour into a greased and floured 10-inch bundt pan.
- Bake at 325 degrees for 55 to 60 minutes.
- Cake is done when toothpick inserted in center of cake, comes out clean.
- Cool for 20 minutes before removing from pan.
- Serves 12-15 people.
- Note: Instant pudding mix used in this recipe should be: 1-(3.4 ounce) box.
- Also, if you can't find boxed pineapple flavored cake mix, use a boxed yellow cake mix, (I used Pillsbury Moist Yellow Cake Mix) and instead of the water, I used Dole Pineapple Juice (Not From Concentrate). This came in a 6 pack of (6-ounce) cans each. And with some of the remaining leftover pineapple juice, I used it to mix with confectioners' sugar, to glaze the cake after it cooled somewhat.
- One other thing I wanted to mention, the other day I made this cake, but using a yellow cake mix, instant coconut cream pudding, 4 eggs, the boxed pineapple gelatin, and added 8 ounces of pineapple juice, but for some reason I forgot to add the 1/3 cup of vegetable oil. But low and behold, the cake still turned out great. It may not have rised as much, but the cake was still quite moist and tasted great!
Nutrition Facts : Calories 135.7, Fat 8.4, SaturatedFat 2, Cholesterol 70.5, Sodium 130.4, Carbohydrate 12.6, Fiber 0.3, Sugar 10.8, Protein 2.7
COCONUT PINEAPPLE BUNDT CAKE
Gina: Multilayered coconut cakes are the prom queens of Southern desserts-and we love them-but, like prom queens, those cakes take time to prepare. This buttery Bundt cake, made with coconut milk, coconut flakes, and fresh chopped pineapple swirled right into the batter, is easier to make and just as satisfying. A pineapple glaze adds a tart punch to the mix.
Yield serves 10 to 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F. Generously butter a 3-quart Bundt pan; dust the pan with flour, shaking out any excess.
- In a medium mixing bowl, combine 1/2 cup of the flour with 2 cups of the flaked coconut, the pineapple, and walnuts; set aside.
- Whisk together the remaining 2 1/2 cups flour, the baking powder, baking soda, and salt in a medium bowl. Combine the butter and sugar in the bowl of a standing electric mixer fitted with the paddle attachment and beat until light and fluffy. Beat in the eggs, one at a time, then the vanilla and crème de cacao. Alternately stir in batches of the flour and 1 cup of the coconut milk, beginning and ending with the dry mixture. Fold in the coconut-pineapple-nut mixture. Transfer the batter to the prepared pan and use a rubber spatula to smooth the top.
- Bake until the top is golden brown and a tester inserted near the center of the cake comes out clean, about 1 hour and 10 minutes. Cool the cake in the pan for 5 minutes. Turn the cake out onto a wire rack; cool completely.
- While the cake cools, place the remaining cup of flaked coconut on a baking sheet, and toast in the oven for 5 to 6 minutes, until golden brown.
- To make the glaze, whisk the confectioners' sugar, pine-apple juice, and remaining 2 tablespoons coconut milk in a medium bowl to blend. Spoon the glaze over the cooled cake, then garnish with toasted flaked coconut. Allow the glaze to set for at least 15 minutes before serving.
PINEAPPLE UPSIDE-DOWN BUNDT CAKE
The beloved pineapple upside-down cake gets a whole new shape in this innovative recipe. Use your Bundt pan to create a perfect ring of rich, fruit-topped dessert.
Provided by Angie McGowan
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In 12-cup fluted tube (bundt) cake pan, pour melted butter. Sprinkle brown sugar evenly over butter. Line bottom of pan with pineapple slices. Place 1 cherry to center of each pineapple slice.
- In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Pour into pan over fruit.
- Bake 40 to 45 minutes or until cake is golden brown and springs back when touch lightly. Cool cake in pan 10 to 15 minutes. Plate heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm or cool.
Nutrition Facts : Calories 150, Carbohydrate 20 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 13 g, TransFat 0 g
PINEAPPLE PASSION BUNDT
Impress friends and family with this vibrant pineapple and passionfruit cake, perfect as a mid morning treat or as a centrepiece dessert
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 1h30m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Top and tail the pineapple, then use a serrated knife to cut away the skin. Cut the flesh into eight wedges and remove the central core from each wedge. Slice the pineapple into small pieces about the thickness of a £1 coin, then roast on a baking tray for 20 mins until drier and golden. Leave to cool.
- Rub 1 tbsp of the butter around the inside of a 25cm bundt tin. Sprinkle in 1 tbsp flour, then turn the pan on its side and roll it, tapping gently, to move the flour around and coat the butter. Tap out any excess.
- Mix the milk with the passion fruit and set aside for a few mins - the acidity of the juice will sour the milk a little. With electric beaters, beat together the rest of the butter and the sugar in a bowl until light and fluffy. Add the flour, milk and passion fruit mixture, eggs, vanilla and ¼ tsp salt. Beat briefly until creamy and smooth, then fold in the pineapple pieces. Spoon the mix into the tin and level the top.
- Bake the bundt for 50-55 mins until risen, golden and a skewer inserted into the deepest part of the cake comes out clean. Sit the tin on a cooling rack until the cake is barely warm.
- Sift the icing sugar into a large bowl, then make a well in the middle and slowly mix in the passion fruit and milk to make a smooth, flowing glaze. Turn the cake onto a plate, brush with the glaze and leave to cool and set.
Nutrition Facts : Calories 327 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
CARROT & PINEAPPLE BUNDT CAKE WITH CREAM CHEESE FROSTING
My SIL wanted a carrot cake for her birthday. I am not keen on layered cakes. They are too much of a pain to make. Bundt cakes have the less hassle and pretty presentation factor. My first attempt was in a more complex designed bundt pan and it was a flop! Use a simple design bundt pan, make sure to grease it up really well, and flour it.
Provided by Aussie-In-California
Categories Dessert
Time 1h40m
Yield 1 Cake, 16 serving(s)
Number Of Ingredients 19
Steps:
- CAKE: Grease and lightly flour bundt pan.
- In a large bowl mix together flour, sugars, cinnamon, baking powder, baking soda, and salt.
- Drain crushed pineapple reserve the drained juice.
- In medium sized bowl separate bowl mix the pineapple juice, eggs, vegetable oil, vanilla and mix well.
- Add wet ingredients into the dry ingredients. Mix for 3 minutes or until well incorporated.
- Stir in carrots, crushed pineapple and chopped pecans.
- Pour into pan and Bake at 325°F for 1 1/4 hours (check after one hour with a toothpick and remove cake when the pick comes out dry).
- Let the cake cool for 20 mins in the pan and then turn out onto cooling rack. Do not frost till completely cool.
- ICING/FROSTING: Mix sugar, cream cheese, butter, milk and vanilla. Fold in chopped pecans and spread onto cool cake.
PINEAPPLE UPSIDE DOWN BUNDT CAKE
I love bundt cakes because they are so easy to serve. I found this recipe on a camping website and adapted it for use in the home kitchen instead of on the camp fire! It comes out great and it will be the easiest pineapple upside down cake you'll ever serve!
Provided by Nanita
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Melt butter in bundt pan in oven.
- Spray cooking spray on the parts of the pan that aren't covered by the melted butter.
- Sprinkle brown sugar over melted butter.
- Place maraschino cherries on top of sugar.
- Spread crushed pineapple over all.
- Mix cake ingredients according to the package directions regarding time and mixer speeds.
- Pour cake mix over topping ingredients in pan.
- Bake for 40 minutes, until golden brown.
- Test for doneness, knife or toothpick inserted should come out clean.
- Immediately invert onto serving platter and remove pan carefully so none of the topping stays in the pan.
- Cool completely before serving.
PINEAPPLE UPSIDE-DOWN BUNDT® CAKE
A moist twist on the original pineapple upside-down cake.
Provided by Jamie Lowe
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease fluted tube pan (such as Bundt®) with cooking spray with flour.
- Pour melted butter into the bottom of the prepared pan. Sprinkle brown sugar evenly on top. Drain pineapple rings over a measuring cup; reserve juice. Cut rings in half. Alternate placing halved pineapple rings and maraschino cherries around the pan. Set aside.
- Combine cake mix and pudding mix in a large mixing bowl. Pour enough milk into the reserved pineapple juice to make 1 cup of liquid; add to cake and pudding mixture. Pour in vegetable oil. Mix on low speed, adding 1 egg at a time until blended. Increase speed to medium; mix until thoroughly combined and smooth, about 2 minutes. Pour batter over pineapples and cherries in the pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 33 to 40 minutes. Let cool for 10 minutes before removing from pan.
Nutrition Facts : Calories 417 calories, Carbohydrate 57 g, Cholesterol 62.6 mg, Fat 20.1 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 6.8 g, Sodium 476.9 mg, Sugar 37.3 g
PINEAPPLE ANGEL FOOD CAKE
This recipe is great for a quick dessert that is very light. It only takes two ingredients and is very easy to make. My only problem is that since it is so light I have caught myself eating almost half the cake by myself.
Provided by amichalik
Categories Dessert
Time 30m
Yield 8-12 slices, 8-12 serving(s)
Number Of Ingredients 2
Steps:
- Preheat the oven to the required temperature.
- Spray your bundt pan with cooking spray.
- When the oven is preheated mix the cake mix and the can of crushed pineapple. Make sure that all of the cake mix is mixed well.
- Pour immediately into the bundt pan and put into the oven.
- Cake is done when the bottom looks dry and cracked.
- Let cool completely before removing from pan.
Nutrition Facts : Calories 254.4, Fat 0.3, Sodium 277.9, Carbohydrate 59.5, Fiber 0.7, Sugar 35.4, Protein 5.3
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EASY PINEAPPLE BUNDT CAKE - BUTTER WITH A SIDE OF BREAD
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Reviews 59Total Time 50 minsCategory Cake, DessertCalories 253 per serving
- Preheat your oven to 350 degrees F and grease a 10-12 cup bundt pan with butter or baking cooking spray.
- In a large bowl, mix together the pineapple juice, melted butter, and cake mix until smooth. Add in the eggs and crushed/ chunk pineapple and mix on high speed for 2 minutes. Transfer to prepared bundt cake pan.
- Bake the pineapple cake in the preheated oven for 35-40 minutes, or until a toothpick placed into the cake comes out clean. Allow the cake to fully cool.
- Meanwhile, mix together your glaze ingredients in a small saucepan and cook over medium heat until the butter has melted through. Remove from heat.
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