OMG ... this cake is heavenly. If you like Pineapple upside down cake, you will SO love this cake even more. Holy Cow, to quote Harry Carey. (Cubs announcer).
And It is EASY.. A level one baker could wipe this up. You would be so proud of yourself. An accomplished baker would appreciate a delicious and easy recipe. NO one would even know how easy this cake is. I am so glad I found this recipe.
Pineapple Bundt Cake
recipe adapted from Dole.com
Ingredients
1 can (20 oz) Crushed Pineapple
1 box Yellow Cake mix
1 pkg Jello Pudding mix
3/4 cup vegetable oil
4 eggs
1 teaspoon vanilla extract
1/2 cup vanilla yogurt
1 cup powdered sugar
1 teaspoon butter, melted
GLAZE
1 cup powdered sugar
2 tablespoons milk
Directions
Preheat oven to 350 degrees. Spray bundt with cooking spray. Set aside
Drain pineapple in a bowl. Measure out 3/4 cup juice to use for the cake. Set aside remaining pineapple juice. In a stand mixer with a paddle attachment, combine the cake mix, pineapple juice, pudding mix eggs, oil, yogurt and vanilla extract. Beat on high for 2 minutes.
Fold in crushed pineapple into the batter. Pour the batter into the prepared pan and place in oven. This is a VERY moist cake. I bake this cake for 40 minutes. It really needs to be that long. Your cake will be slightly brown on top.
While the cake is baking, combine the remaining pineapple juice, 1 cup powdered sugar and melted butter together. Remove cake from the oven. Poke holes into the cake with a skewer. all around the cake. Gently pour the soaking mixture over the warm cake. Allow the cake to totally cool before removing from the pan.
Once totally cooled, with a serving platter, flip your cake upside down. Remove pan. Cool for another 20 minutes. Make your glaze. And drizzle over the cake.
Pineapple Bundt Cake
recipe adapted from Dole.com
Ingredients
1 can (20 oz) Crushed Pineapple
1 box Yellow Cake mix
1 pkg Jello Pudding mix
3/4 cup vegetable oil
4 eggs
1 teaspoon vanilla extract
1/2 cup vanilla yogurt
1 cup powdered sugar
1 teaspoon butter, melted
GLAZE
1 cup powdered sugar
2 tablespoons milk
Directions
Preheat oven to 350 degrees. Spray bundt with cooking spray. Set aside
Drain pineapple in a bowl. Measure out 3/4 cup juice to use for the cake. Set aside remaining pineapple juice. In a stand mixer with a paddle attachment, combine the cake mix, pineapple juice, pudding mix eggs, oil, yogurt and vanilla extract. Beat on high for 2 minutes.
Fold in crushed pineapple into the batter. Pour the batter into the prepared pan and place in oven. This is a VERY moist cake. I bake this cake for 40 minutes. It really needs to be that long. Your cake will be slightly brown on top.
While the cake is baking, combine the remaining pineapple juice, 1 cup powdered sugar and melted butter together. Remove cake from the oven. Poke holes into the cake with a skewer. all around the cake. Gently pour the soaking mixture over the warm cake. Allow the cake to totally cool before removing from the pan.
Once totally cooled, with a serving platter, flip your cake upside down. Remove pan. Cool for another 20 minutes. Make your glaze. And drizzle over the cake.
Basic ingredients for an amazing cake
Totally drain the pineapple. You will need all of the juice
Fold in the Pineapple into the batter
This bundt pan is completely full
Remaining Pineapple Juice, Powdered Sugar, and melted Butter
This will send your cake over the top
Poked and Pouring on the filling
The finished product BEFORE the glaze
This puppy was glazed.
If you want less, glaze, make half as much.
An Easter treat for a customer
A cake treat for my Husband. HE LOVED it.
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