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.
1 teaspoon baking powder
1 cup (2 sticks) butter, softened
1 1/2 cups sugar
1 1/4 teaspoon cinnamon
1 teaspoon salt
2 egg whites
2 teaspoons lemon extract
1 (20ounce) can crushed pineapple, undrained
1 tablespoon + 1/2 teaspoon milk
1/2 teaspoon lemon extract
- Preheat oven to 325 degrees F. Grease a 10 inch dark, non-stick bundt cake pan.
- 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.
- Slowly, combine wet ingredients with dry ingredients. Stir in the pineapple. Pour the batter into a greased bundt pan and spread flat.
- 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.
- 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.