Pineapple Bundt Cake
Pineapple Bundt Cake recipe
Yield
16 servingsPrep
10 minCook
55 minReady
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sugar
|
|
| 237 | ml |
butter
softened |
|
| 631 | ml |
cake flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 1E+1 | ml |
lemon extract
|
*
|
| 2.5 | ml |
salt
|
|
| 3 | large |
eggs
|
|
| 231.2 | ml/g |
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.
