Pineapple Bundt Cake

  1. Cake--preheat the oven to 350u0b0.
  2. Grease a 10-cup Bundt pan.
  3. Using an electric mixer fitted with the paddle attachment, beat the butter and the 2 cups sugar on med-high speed until light and fluffy, about 3 minutes.
  4. Add the eggs, 1 at a time, beating on medium speed after each addition until incorporated.
  5. Add the flour and salt and mix on med-low speed just until incorporated.
  6. Reserve 2 tablespoons of the drained pineapple to use for the syrup; stir the remaining pineapple and vanilla into the batter.
  7. Spoon the batter into the prepared pan.
  8. Bake until a toothpick inserted into the center comes out clean, about 50 minutes.
  9. Syrup--in a large saucepan set on med-high heat, stir together the 1 cup sugar and reserved pineapple syrup; bring to a boil.
  10. Decrease the heat to medium and continue cooking, stirring, until the mixture thickens, about 5 minutes.
  11. Remove from heat and stir in the 2 tablespoons reserved pineapple; set aside.
  12. To finish--cool the cake in the pan for about 10 minutes.
  13. Using thin wood or metal skewers, poke holes in the cake 1 to 1 1/2 inches apart, reaching almost to the bottom.
  14. Pour the pineapple syrup evenly over the cake.
  15. Let it sit another 10 minutes to let the syrup penetrate; invert the cake onto a cake stand or plate.
  16. Dust with powdered sugar.
  17. Serve warm or at room temperature.

cake, unsalted butter, sugar, eggs, flour, kosher salt, pineapple, vanilla, pineapple syrup, sugar, reserved syrup, pineapple, powdered sugar

Taken from www.food.com/recipe/pineapple-bundt-cake-491818 (may not work)

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