Pineapple Bundt Cake Recipe: Sunshine in Every Slice!

Craving a dessert that’s both comforting and vibrant? Look no further than this Pineapple Bundt Cake! This isn’t your average cake; it’s a moist, tender, and utterly delicious treat bursting with the tropical sweetness of pineapple. The beautiful bundt shape makes it an impressive centerpiece for any occasion, from casual family gatherings to elegant dinner parties. And the best part? It’s surprisingly easy to make. Get ready to impress everyone with this stunning and flavorful cake!

Why This Recipe Works

This recipe is a winner for several reasons:

• Pineapple Power: We use both crushed pineapple in the batter and pineapple juice to soak the cake after baking. This double dose of pineapple ensures maximum flavor and moisture.
• Sour Cream Secret: Sour cream adds a delightful tang and creates an incredibly tender crumb. It’s the secret ingredient that elevates this cake to the next level.
• Easy to Adapt: This recipe is versatile! You can easily customize it with different extracts, nuts, or even a cream cheese glaze.
• Bundt Pan Beauty: The bundt pan creates a visually stunning cake with minimal effort. The ridges help the glaze or soaking syrup distribute evenly.
• Make-Ahead Friendly: This cake actually tastes better the next day! It’s perfect for making ahead of time, freeing you up on the day of your event.

Ingredients

• For the Cake:
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 (20 ounce) can crushed pineapple, undrained
• For the Pineapple Soak:
• 1/2 cup pineapple juice (reserved from the can of crushed pineapple)
• 2 tablespoons butter, melted
• 2 tablespoons granulated sugar
• Optional Glaze:
• 2 cups powdered sugar
• 3-4 tablespoons milk or pineapple juice
• 1/2 teaspoon vanilla extract

Instructions

1. Prepare the Pan: Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly. Make sure to get into all the crevices to prevent sticking. Alternatively, use a baking spray that contains flour.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes 3-5 minutes with an electric mixer.
4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
6. Fold in Pineapple: Gently fold in the undrained crushed pineapple until evenly distributed.
7. Pour into Pan: Pour the batter into the prepared bundt pan and spread evenly.
8. Bake: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Cool in Pan: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
10. Prepare the Pineapple Soak: While the cake is cooling, whisk together the pineapple juice, melted butter, and sugar in a small saucepan. Heat over medium heat until the sugar is dissolved. Remove from heat.
11. Soak the Cake: While the cake is still warm (but not hot), slowly drizzle the pineapple soak over the entire cake, allowing it to absorb into the cake. You can poke small holes in the cake with a toothpick to help the syrup penetrate.
12. Glaze (Optional): If desired, prepare the glaze by whisking together the powdered sugar, milk (or pineapple juice), and vanilla extract until smooth. Drizzle over the cooled cake.

Tips for Success

• Room Temperature Ingredients: Using room temperature butter, eggs, and sour cream is crucial for a smooth and well-emulsified batter. This helps create a tender and even crumb.
• Don’t Overmix: Overmixing the batter can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
• Grease and Flour Thoroughly: A well-greased and floured bundt pan is essential for preventing the cake from sticking. Pay special attention to the crevices.
• Cool Before Soaking: Letting the cake cool slightly before soaking allows the pineapple juice to absorb better without making the cake soggy.
• Use Fresh Pineapple (with a caveat): While canned crushed pineapple is recommended for its consistent moisture content, you can use finely diced fresh pineapple. Be sure to drain it well to prevent excess moisture in the batter.
• Adjust Baking Time: Ovens vary, so keep an eye on the cake and adjust the baking time as needed. The cake is done when a wooden skewer inserted into the center comes out clean.
• Elevate the Flavor: Consider adding 1/2 cup of chopped pecans or walnuts to the batter for added texture and flavor. You could also use almond extract instead of vanilla for a different flavor profile.

Storage Instructions

Store the Pineapple Bundt Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. The cake actually tastes better the next day as the flavors meld together.

FAQ

Q: Can I use a different type of pan?

A: While this recipe is specifically designed for a bundt pan, you can use a 9×13 inch pan. Reduce the baking time accordingly. The cake will likely bake faster, so start checking for doneness around 35-40 minutes.

Q: Can I freeze this cake?

A: Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.

Q: Can I make this cake gluten-free?

A: Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum for best results.

Q: What if I don’t have sour cream?

A: You can substitute plain Greek yogurt for sour cream. The texture and flavor will be slightly different, but it will still work well.

Q: My cake is sticking to the pan! What did I do wrong?

A: Ensure you grease and flour the bundt pan very thoroughly, getting into all the crevices. If you are still having issues, use a baking spray that contains flour. Also, make sure you let the cake cool in the pan for the recommended time before inverting it.

Conclusion

This Pineapple Bundt Cake is a guaranteed crowd-pleaser. Its moist, tender crumb, vibrant pineapple flavor, and beautiful presentation make it the perfect dessert for any occasion. So, gather your ingredients, preheat your oven, and get ready to bake a little sunshine into your day. Enjoy!