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#BundtAMonth : Pineapple Bundt Cake


Canned fruits were spoilt for choice during the Chinese New Year and in order not to miss out on the attractive bargains,  I bought some home as gifts or for dessert.  Chanced upon a recipe for Pineapple Bundt Cake calling for undrained crushed canned pineapple and I was game for an experiment!   Although the texture was a bit dense, it wasn't a disappointment as the cake was moist, soft and  full of pineapple flavour.














Recipe for Pineapple Bundt Cake (adapted from tasteofhome.com with slight modification)

Ingredients
  • 8 oz butter
  • 7 oz caster sugar
  • 2 eggs
  • 2 egg whites
  • 2  tsp lemon juice
  • 11 oz plain flour
  • 1  tsp baking powder
  • 14 oz crushed pineapple with juice (I blended them)
  • A pinch of salt
Glaze :  4 Tbsp icing sugar +  3 tsp lemon juice, mix well.

 Method
  1.  Blend the pineapple with juice, set aside.
  2. Sift the flour with baking powder and salt, set aside.
  3. Cream the butter with sugar till light, soft and creamy.
  4. Add in the egg yolks one at a time, mix well, followed by the egg whites.  Mix till well incorporated.
  5. Fold in the sifted flour and mix well, scrapping from the bottom and sides of the mixing bowl.
  6. Mix in the crushed pineapple.
  7. Pour the batter into a well greased and flour dusted 10 cup Bundt pan.
  8. Bake in a preheated oven @ 180 deg.C for 55 to 60 mins.  Test with a skewer till it comes out clean.
  9. Let cake cool for about 15 mins., before inverting it onto a wire rack to cool completely.
  10. Drizzle the glaze over the cake.


Comments

  1. Nevertheless I bet a slice of this would taste much more good with a cup of coffee to go with it, right?

    ReplyDelete
    Replies
    1. You're absolutely right, Mel .... think our local 'kopi O' will be good as well.

      Delete
  2. Full of pineapples in that cake, good fibres:D I like pineapples, don't mind having that for tea!

    ReplyDelete
  3. Hi Cheah, you are so good in baking bundt cakes and I haven't started with any. Must go get a bundt pan and really like your other bundt pans.

    ReplyDelete
    Replies
    1. Thank you Kimmy, I have a tendency to buy Bundt pans if they're pretty and reasonably priced.

      Delete
  4. Replies
    1. Thank you, Ann. Your banana bundt cake was very well baked too!

      Delete
  5. Wow lovely cake... Frst time here... Lov ur collections.. Hapi to follow u.. Glad if u do d same

    http://subhieskitchen.blogspot.co.uk/

    ReplyDelete
    Replies
    1. Thank you for visiting, will hop over to your blog in a jiffy!

      Delete
  6. I would love to try this cake out. They look so soft and moist.

    ReplyDelete
  7. So pretty. I love how easy this recipe looks.

    ReplyDelete
    Replies
    1. Yes, the ingredients are that many and method is not complicated. Thanks for dropping by.

      Delete
  8. Baking with pineapples is always wonderful. Your bundt is moist and lovely. Thank you for being a part of our #BundtaMonth group:)

    ReplyDelete
    Replies
    1. You're most welcome and I'm happy to join your group whenever I can.

      Delete
  9. This is so beautiful! The bundt looks super moist!

    ReplyDelete
  10. Cheah, that's a very beautiful cake! The glaze makes it so pretty and elegant. I guess some cakes are meant to be dense but as long as it is moist and soft and flavourful, I love it!

    ReplyDelete
    Replies
    1. Thank you. I guess most Bundt cakes are dense but moist.

      Delete
  11. you have glazed the cake beautifully!

    ReplyDelete
  12. Your glaze dripping down the cake is just gorgeous! What a beautiful pineapple Bundt!

    ReplyDelete
  13. Lovely bundt! Looks so moist and delicious! I find it odd that our country produces canned pineapples but can never find crushed canned pineapple locally!

    ReplyDelete
  14. slurp! i can see it's real moist! :)

    ReplyDelete
  15. A lovely and pretty bundt cake tho I dont ever remember seeing canned crushed pineapples...

    ReplyDelete
  16. Doesn't all that pineapple liquid make it too wet to rise?

    ReplyDelete
    Replies
    1. No, it was all well incorporated into the batter and also makes the cake moist.

      Delete
  17. I make sweet breads and cakes all the time for church. I would let you know that I whip my egg whites till peak and fold in cake at last make it lest dense. Linda Whitledge, on facebook

    ReplyDelete

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