Pineapple Bundt Cake

Recipe by ratherbeswimmin
READY IN: 1hr 35mins




  • 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.