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My review
Pineapple Bundt Cake
Fayne Lutz
"Fruity and firm-textured, this beautiful cake comes from Fayne Lutz, a field editor from Taos, New Mexico. She writes a recipe column for her local newspaper."
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Ingredients
1 h 10 m servingsOriginal recipe yields 12 servings
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Directions
{{model.addEditText}} Print- In a mixing bowl, cream butter and sugar. Add eggs, egg whites and extract; beat until fluffy, about 2 minutes. Combine flour and baking powder; gradually add to creamed mixture. Stir in pineapple. Pour into a greased 10-in. bundt pan. Bake at 350 degrees F for 55-60 minutes. Cool in pan 10 minutes before removing to a wire rack. Cool. In a small bowl, combine glaze ingredients until smooth. Drizzle over cake.
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Reviews
Read all reviews 1518 Ratings
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Most helpful positive review
9/9/2007
Looking for a recipe to make your night? Then you've found it! This bundt cake is one of the best cake recipes I've come across in a while! My youngest daughter had a tropical themed birthday pa...
Most helpful critical review
1/25/2009
I have to agree that next time not draining the pineapple would be better. Mine came out a little dry. Other than that this is a pretty good recipe. Its great because Im not really big on cake, ...
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9/9/2007
Looking for a recipe to make your night? Then you've found it! This bundt cake is one of the best cake recipes I've come across in a while! My youngest daughter had a tropical themed birthday pa...
4/10/2009
I loved this recipe!!! Maybe next time I'll add more crushed pineapple!! For the glaze, I cooked a can of crushed pineapple w brown sugar n some butter...I wanted to garnish the bread w the pine...
12/20/2007
Loved the cake flavor. I drain the pineapple but I wish I didn't. It made it a little dry. Also added marchino cherries. Everyone loved it. Just next time I won't drain pineapple. Great cake to ...
12/22/2010
this is excellent - a big hit at the church potluck - However, I accidentally added a 20 ounce can of crushed undrained crushed pineapple and it didn't hurt the recipe at all. It was moist and ...
9/4/2010
I doubled the recipe since I only had a 20 oz. can of crushed pineapple. Also, omitted the egg whites and used 6 full eggs instead. I also used Splenda instead of sugar since my husband is dia...
6/29/2008
Delicious and refreshing! Next time, I'll double it and fill a 12-cup bundt pan.
9/14/2007
Made this for Father's Day and my Dad's birthday because he's such a big fan of pineapple. He loved it, with the entire family! Not an overwhelming pineapple or lemon flavor either.
11/12/2011
kudos to the contributor because this is a lovely moist cake. For our tastes we prefer to use either grated lemon or orange rind because artificial flavoring, especially lemon, takes away the...
6/21/2009
I loved this recipe as well!! I had a very ripe fresh pineapple and looked for a cake to use it with. This was it! I crushed the overripe fresh pineapple and used instead of canned and doubled t...