Pineapple Bundt Cake

Name: Pineapple Bundt Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 16 servings
Ingredients: 1 cup butter, softened; 1-1/2 cups sugar; 2 large eggs, lightly beaten; 2 large egg whites; 2 teaspoons lemon extract; 2-2/3 cups all-purpose flour; 1 teaspoon baking powder; 1 can (8 ounces) crushed pineapple, undrained; GLAZE:; 1 cup confectioners' sugar; 1 to 2 tablespoons whole milk; 1/2 teaspoon lemon extract

Total Time Prep: 15 min. Bake: 55 min. + cooling

Yield 16 servings

Test Kitchen Approved

Fruity and firm-textured, this beautiful pineapple Bundt cake tastes just as good as a pineapple upside-down cake but is way easier to make.

Ingredients

1 cup butter, softened
1-1/2 cups sugar
2 large eggs, lightly beaten
2 large egg whites
2 teaspoons lemon extract
2-2/3 cups all-purpose flour
1 teaspoon baking powder
1 can (8 ounces) crushed pineapple, undrained
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons whole milk
1/2 teaspoon lemon extract

Directions

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

1 piece: 302 calories, 12g fat (7g saturated fat), 57mg cholesterol, 157mg sodium, 45g carbohydrate (27g sugars, 1g fiber), 4g protein.

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.

Recipe Creator