Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

I found this recipe in one of my grandmother's old cookbooks in her own handwriting. She had copied it from somewhere but I don't know where she got it. It was stuck in the back of the book in a pile of other recipes. It sounds kind of strange but it is SO GOOD! We like it at family holiday dinners and birthdays. I love cooked rutabagas but never thought of using them in a cake! Once I tried it, we all loved it!

Ingredients Nutrition

Directions

  1. In large mixer bowl, combine eggs, oil, buttermilk, and vanilla.
  2. Cream together.
  3. Sift together dry ingredients and add to creamed mixture.
  4. Drain pineapple reserving juice for glaze.
  5. Fold pineapple, nuts, rutebagas and coconut into batter.
  6. Pour into bundt pan that has been well greased and dusted with flour.
  7. Bake in a preheated 350 oven for 60-65 minutes or until cake tests done.
  8. Cool in pan for 10-15 minutes then turn out on wire rack to complete cooling.
  9. When completely cool, top with pineapple glaze.
  10. TO PREPARE GLAZE:.
  11. Blend the 2-3 tbsp pineapple juice with the powdered sugar and spread over cooled cake.
Most Helpful

5 5

WONDERFUL! I made this recipe just as written and loved it! I'm a big fan of root vegtables and Rutabaga's top the list. My friends asked for seconds after dinner. It was a big hit. You can also used leftover mashed Rutabaga's instead of the raw. Nice way to use it up. Although i rarely have much leftover. ENJOY!

4 5

I had no idea what to do with the rutabaga in my box of produce, so I made this for a group gathering. Everyone loved it, and no one could determine the "secret" ingredient. The only thing I would do differently would be to add the glaze just before serving. I put it on the night before, and it completely soaks into the cake, making it look (and taste) unfrosted.