Pineapple Bundt Cake

• 1 1/2 c. sugar
• 1 c. margarine or butter (2 sticks), softened
• 2 2/3 c. all-purpose flour
• 2 tsp. baking powder
• 2 tsp. lemon extract
• 1/2 tsp. salt
• 3 large eggs
• 1 (8 oz.) can crushed pineapple in pineapple juice

1. Preheat oven to 325u0b0.
2. Grease and flour 10-inch Bundt pan. In large bowl with mixer at low speed, beat sugar and margarine or butter until blended.
3. Increase speed to high; beat until light and fluffy, about 10 minutes.
4. Reduce speed to low.
5. Add flour and remaining ingredients.
6. Beat until well mixed, constantly scraping bowl.
7. Increase speed to high; beat 2 minutes, occasionally scraping bowl.
8. Spoon batter into pan.
9. Bake 50 to 55 minutes until toothpick inserted in center of cake comes out clean.
10. Cool cake in pan on wire rack 10 minutes.
11. Remove from pan.
12. Cool completely.

sugar, margarine, allpurpose, baking powder, lemon extract, salt, eggs, pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457600 (may not work)