Welcome spring and warmer weather with this bright and delicious pineapple bundt cake! It’s packed with tropical pineapple flavor and perfect for any occasion, or with just a cup of coffee in the morning. Plus, it’s super easy to make – just 15 minutes and it’s in the oven!

Bundt cakes are the ultimate cakes for the lazy baker. They require little prep time and no or little to no decorating afterwards. For this pineapple bundt cake, I added pineapple directly into the batter for the most flavor. To garnish the top, I add just a simple whipped cream frosting topped with maraschino cherries and pineapple chunks. The simplicity is elegant and eye-catching!

My secret to making a moist and delicious bundt cake is to add melted chocolate to the batter. For this recipe I used white chocolate; for others, I use dark or milk chocolate. The chocolate adds incredible moisture to the cake and flavor.

Watch my video tutorial for all the details!

How cute is this mini pineapple?! It’s a sweet, South African variety!

Baking Tip: have you ever baked a bundt cake only for it to get stuck in the pan? Worst feeling ever! To avoid that disaster in the future, make sure to use a baking spray that contains a starch. I get mine from Williams Sonoma. Or, try buttering and flouring the pan. For this, simply use a square of softened butter and using your fingers, grease the inside. Then, add approximately ¼ cup all-purpose flour to the pan and rotate it around until the flour coats the butter. Dump any excess flour out.

Enjoyed this recipe? Share it on Pinterest using this handy pinboard.

Looking for more simple and easy cake recipes? Try these next!

This blueberry pie cake with blueberry frosting is simply amazing!

Need some incredible banana nut cheesecake bars?! Look no further!

3/4 cup butter, softened
3/4 cup white granulated sugar
1 tsp vanilla extract
1 cup white chocolate, melted
4 large eggs
1 cup milk, lukewarm
2 cups all-purpose flour
1/4 tsp salt
4 tsp baking powder
1 cup crushed pineapple, drained
For Frosting:
1 1/2 cups heavy cream, chilled
1 cup confectioner's sugar
1 tsp vanilla extract
pinch of salt
maraschino cherries, for garnish

Preheat the oven to 335F. Prepare a large bundt cake pan by spraying the pan well with a baking spray; or use the butter and flour method.
In a large mixing bowl, cream together the softened butter, sugar and vanilla for a few minutes until the mixture is fluffy. Add in the melted chocolate and mix again until smooth. Begin adding the eggs, one at a time, and mix well after each addition. Warm the milk in the microwave until lukewarm, then pour into the batter.
In a separate bowl, combine the dry ingredients: flour, salt and baking powder. Sift the dry ingredients into the batter and mix for 30 seconds with a hand mixer, or mix in by hand just until the dry ingredients are incorporated.
Drain as much of the juice from the crushed pineapple as possible, then add to the batter and fold. Transfer the batter into the prepared pan. Bake in the preheated oven for 1 hour, up to 1 hour and 20 minutes; until a toothpick inserted into the center comes out clean.


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