Pineapple Bundt Cake — 3 of 5 stars

A couple weeks ago, we had a potluck at work.  I’m the one who assigns people what to bring, so of course I forced myself to bring a dessert.  And by dessert, of course I meant a cake.  I went through my rather ridiculously long list of cakes to make, and settled on a Pineapple Bundt Cake with Lemon Glaze recipe.  A few things attracted me to this recipe.  First, it’s pineapple-y.  (I love pineapples.)  Second, it’s a bundt cake recipe, and I love my coworkers, but I had a ton of other things going on that week, and simply did not have the time or energy to make anything complicated.

The batter came together rather nicely for this cake.  I creamed the butter and sugar for about 6 minutes, which worked nicely.  I know the recipe told me to use two bowls (one for wet ingredients, one for dry ingredients), but it was late, so I only used one bowl.  The cake turned out just fine, and I had one less dish to wash.  Points for me.  I could not find a 16 ounce can of pineapple, so I had to measure out 16 ounces.  I got pretty close, but am not sure if I had the correct "crushed pineapple to pineapple juice" ration.  (Next time, though, I’ll use the full 20 ounce can I found).  The finished batter was your average bundt cake batter: somewhat thick, but pourable and spreadable nonetheless.  After baking, I let the cake cool for 10 or 15 minutes in the pan, and then turned it out onto a cooling rack until completely cool.

The finished product had a pretty good flavor, although it was not as pineapple-y as I had hoped.  With the lemon extract in the batter, I felt like I needed to tell people it was a pineapple-lemon cake.  Although the cake was not dry, it wasn’t moist, either.  My coworkers didn’t seem to be bothered by this, but I prefer moist cakes.  Side note — It wasn’t as dry as many pound cakes.  This texture of cake makes it great for an afternoon snack with a cup of tea or coffee, I think.  In the end, though, I’d make this cake again.  It comes together easily and has a good flavor.  My coworkers enjoyed it.

Cake Ingredients

2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 cup (2 sticks) butter, softened
1 1/2 cups sugar
1 1/4 teaspoon cinnamon
1 teaspoon salt
2 eggs
2 egg whites
2 teaspoons lemon extract
1 (20ounce) can crushed pineapple, undrained

Glaze Ingredients

1 cup powdered sugar
1 tablespoon + 1/2 teaspoon milk
1/2 teaspoon lemon extract


  1. Preheat oven to 325 degrees F. Grease a 10 inch dark, non-stick bundt cake pan.
  2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (5-7 minutes). Add the cinnamon and salt, then beat in the eggs and egg whites one at a time. Then add the lemon extract and beat together until fluffy.
  3. Slowly, combine wet ingredients with dry ingredients. Stir in the pineapple. Pour the batter into a greased bundt pan and spread flat.
  4. Bake at 325 degrees F for 70-80 minutes. Cool for 10-20 minutes in the pan (I like to put the bundt pan on top of a wire cooling rack so the air can circulate), and then turn out cake onto a cooling rack until completelycooled.
  5. For the glaze, get a small bowl. Sift the powdered sugar into it, then add the milk and lemon extract. If needed, add in small drops of milk 1/4 to 1/2 teaspoon at a time. Drizzle over cake.
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1 Response to Pineapple Bundt Cake — 3 of 5 stars

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