This moist and flavorful cake is bursting with the sweet and tangy taste of pineapple. The glaze adds a touch of sweetness and shine. Perfect for a special occasion or a simple afternoon treat.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 (20 ounce) can crushed pineapple in juice, drained
- 1 cup chopped pecans (optional)
- For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons pineapple juice
- 1 tablespoon butter, melted
Instructions:
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the drained pineapple, beginning and ending with the dry ingredients.
- Stir in the chopped pecans, if using.
- Pour batter into the prepared bundt pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Make the Glaze:
- In a small bowl, whisk together powdered sugar and pineapple juice until smooth.
- Stir in melted butter.
- Drizzle glaze over the cooled cake.
Tips & Variations:
- For extra flavor: Use fresh pineapple instead of canned.
- Add some spice: Add 1/4 teaspoon ground ginger or nutmeg to the batter.
- Make it tropical: Add a handful of shredded coconut to the batter.
- Decorate: Garnish with fresh pineapple slices, maraschino cherries, or a sprinkle of coconut flakes.
Enjoy your delicious Pineapple Bundt Cake!