Don't miss another issue…      Subscribe

Pineapple Bundt Cake

 
Pineapple Bundt Cake
165

Pineapple Bundt Cake recipe

Yield

16

servings

Prep

10

min

Cook

55

min

Ready

Trans-fat Free
 

Ingredients

1 ½ cups sugar
1 cup butter
softened
2 ⅔ cups cake flour
2 teaspoons baking powder
2 teaspoons lemon extract
*
½ teaspoon salt
3 large eggs
8 ounces pineapple, canned, crushed

Directions

Preheat oven to 325℉ (160℃).

Grease and flour bundt pan.

In large mixing bowl, using low speed of electic mixer, beat sugar and butter until blended.

Increase speed to high; beat until light and fluffy.

Reduce speed to low; add flour and remaining ingredients; beat until well mixed, scraping sides of bowl constantly.

Increase speed to high; beat 2 minutes, occasionally scraping bowl.

Spoon batter into pan.

Bake 50 to 55 minutes or until tested done.

Cool cake in pan on wire rack for 10 minutes; remove from pan to cool completely.

Dust with icing sugar if desired.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 81g (2.9 oz)
Amount per Serving
Calories 110041% of calories from fat
 % Daily Value *
Total Fat 51g 78%
Saturated Fat 30g 152%
Trans Fat 0g
Cholesterol 281mg 94%
Sodium 677mg 28%
Total Carbohydrate 51g 51%
Dietary Fiber 2g 8%
Sugars g
Protein 26g
Vitamin A 32% Vitamin C 8%
Calcium 10% Iron 43%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed