Pineapple Bundt Cake

Submitted by ratherbeswimmin

"In 'Pastry Queen Parties' by Rebecca Rather"

 

• Ready In: 1hr 35mins
• Ingredients: 11
• Serves: 12

ingredients

• Cake

• 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

• Pineapple Syrup

• 1 cup sugar
• reserved syrup, from crushed pineapple
• 2 tablespoons reserved crushed pineapple

• Other

• powdered sugar, for dusting finished cake

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.