Prep 45 mins
Cook 50 mins
In 'Pastry Queen Parties' by Rebecca Rather
- 1 cup unsalted butter, at room temperature
- 2 cups sugar
- 5 large eggs
- 2 cups all-purpose flour
- 1⁄2 teaspoon kosher salt
- 1 (20 ounce) can crushed pineapple in syrup, drained, with juice and 2 tablespoons pineapple reserved
- 1 teaspoon vanilla extract
- 1 cup sugar
- reserved syrup, from crushed pineapple
- 2 tablespoons reserved crushed pineapple
- powdered sugar, for dusting finished cake
- Cake--preheat the oven to 350°.
- Grease a 10-cup Bundt pan.
- 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.
- Add the eggs, 1 at a time, beating on medium speed after each addition until incorporated.
- Add the flour and salt and mix on med-low speed just until incorporated.
- Reserve 2 tablespoons of the drained pineapple to use for the syrup; stir the remaining pineapple and vanilla into the batter.
- Spoon the batter into the prepared pan.
- Bake until a toothpick inserted into the center comes out clean, about 50 minutes.
- Syrup--in a large saucepan set on med-high heat, stir together the 1 cup sugar and reserved pineapple syrup; bring to a boil.
- Decrease the heat to medium and continue cooking, stirring, until the mixture thickens, about 5 minutes.
- Remove from heat and stir in the 2 tablespoons reserved pineapple; set aside.
- To finish--cool the cake in the pan for about 10 minutes.
- Using thin wood or metal skewers, poke holes in the cake 1 to 1 1/2 inches apart, reaching almost to the bottom.
- Pour the pineapple syrup evenly over the cake.
- Let it sit another 10 minutes to let the syrup penetrate; invert the cake onto a cake stand or plate.
- Dust with powdered sugar.
- Serve warm or at room temperature.