Total Time
1hr 35mins
Prep 45 mins
Cook 50 mins

In 'Pastry Queen Parties' by Rebecca Rather

Ingredients Nutrition

Directions

  1. Cake--preheat the oven to 350°.
  2. Grease a 10-cup Bundt pan.
  3. Using an electric mixer fitted with the paddle attachment, beat the butter and the 2 cups sugar on med-high speed until light and fluffy, about 3 minutes.
  4. Add the eggs, 1 at a time, beating on medium speed after each addition until incorporated.
  5. Add the flour and salt and mix on med-low speed just until incorporated.
  6. Reserve 2 tablespoons of the drained pineapple to use for the syrup; stir the remaining pineapple and vanilla into the batter.
  7. Spoon the batter into the prepared pan.
  8. Bake until a toothpick inserted into the center comes out clean, about 50 minutes.
  9. Syrup--in a large saucepan set on med-high heat, stir together the 1 cup sugar and reserved pineapple syrup; bring to a boil.
  10. Decrease the heat to medium and continue cooking, stirring, until the mixture thickens, about 5 minutes.
  11. Remove from heat and stir in the 2 tablespoons reserved pineapple; set aside.
  12. To finish--cool the cake in the pan for about 10 minutes.
  13. Using thin wood or metal skewers, poke holes in the cake 1 to 1 1/2 inches apart, reaching almost to the bottom.
  14. Pour the pineapple syrup evenly over the cake.
  15. Let it sit another 10 minutes to let the syrup penetrate; invert the cake onto a cake stand or plate.
  16. Dust with powdered sugar.
  17. Serve warm or at room temperature.