Pineapple Bundt Cake
By
Suzanne rose
- Replies 3
This is a delicious moist cake
Prep: 15 min. Bake: 55 min. + cooling
Makes
16 servings
Prep: 15 min. Bake: 55 min. + cooling
Makes
16 servings
Ingredients
- 1 cup butter, softened
- 1-1/2 cups sugar
- 2 large eggs, lightly beaten
- 2 large egg whites
- 2 teaspoons vanilla extract
- 2-2/3 cups plain flour
- 1 teaspoon baking powder
- 1 can 425g crushed pineapple, undrained
- Glaze:
- 1 cup icing sugar
- 1 to 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Directions
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, egg whites and extract until well blended. Combine flour and baking powder; gradually add to creamed mixture, beating well after each addition. Stir in pineapple
- Pour into a greased 10-in. fluted tube pan. Bake at 180°C or 160 °C fan-forced for 55-60 minutes.
- Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl
- Combine glaze ingredients. Drizzle over cake.
Nutrition Facts
1 piece: 302 calories, 12g fat (7g saturated fat), 57mg cholesterol, 157mg sodium, 45g carbohydrate (27g sugars, 1g fiber), 4g protein.
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