Pineapple Bundt Cake

Pineapple Bundt Cake

If you’re looking for a dessert that combines a touch of tropical flair with classic comfort, look no further than this Pineapple Bundt Cake. Imagine a moist, tender cake with a subtle sweetness and a hint of pineapple’s tangy goodness, all wrapped up in a beautifully swirled Bundt shape. This cake isn’t just a treat for the taste buds—its golden hue and luscious crumb make it a showstopper at any gathering.

PREP TIME: 10 minutes
COOK TIME: 1 hour 15 minutes
COOLING TIME: 1 hour
TOTAL TIME: 2 hours 25 minutes
SERVINGS: 12 SERVINGS

Ingredients

For the Cake:

• 1 cup dried pineapple diced small
• 1/3cup orange juice
• 2.75 cups cake flour
• 1 tsp kosher salt
• 0.5 tsp baking soda
• 1.5 cups unsalted butter at room temperature
• 2.5 cups granulated sugar
• 6 large eggs room temperature
• 1 cup buttermilk room temperature
• 1 tbsp vanilla extract
• 1 can (20 oz) crushed pineapple, well-drained with the juice

For the Glaze:

• 1 tbsp unsalted butter melted
• 3 tbsps reserved pineapple juice
• 1 tsp vanilla extract
• Pinch kosher salt
• 1.5 cups confectioners’ sugar

Instructions

1. In a shallow dish, soak the dried pineapple in orange juice for 2 hours. Drain the pineapple and set it aside.
2. Preheat your oven to 325°F and place the rack in the middle. Grease a 12-cup Bundt pan with nonstick spray.
3. In a medium bowl, combine the flour, salt, and baking soda.
4. In your stand mixer, beat the butter and sugar on high for 4 minutes until the mixture is light and fluffy.
5. Add eggs one at a time, mixing well and scraping the bowl as needed after each addition.
6. Lower the mixer speed and gradually add the dry ingredients in two parts. Mix just until combined.
7. Stir in the buttermilk, vanilla, crushed pineapple, and soaked pineapple until everything is blended, then stop the mixer.
8. Pour the batter into the prepared pan and bake for around 75 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes, then turn it out onto a serving plate. Let it cool completely, about an hour.
9. For the glaze, mix butter, pineapple juice, vanilla, and salt in a bowl. Gradually add the confectioner’s sugar while whisking until you get a smooth, buttery glaze. Drizzle the glaze over the cooled cake and let it set for 10-15 minutes. Slice and enjoy!

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