Pineapple Bundt Cake

This pineapple Bundt cake is a tropical delight. The combination of tangy pineapple and zesty lemon gives this fruit-forward Bundt a bright flavor, while the soft and tender crumb makes it irresistible. The lemony glaze on top plays coy, but it shines nearly as bright as the pineapple. It’s a showstopper both in taste and appearance—like a pineapple upside-down cake or pineapple-layer cake, but without all the work (though for an even lower lift you could make pineapple dump cake).

Ingredients for Pineapple Bundt Cake

• Butter: Softened butter gives the cake its rich and moist texture. Beating the butter and sugar together until they’re light and fluffy is key to creating the perfect crumb.
• Sugar: Granulated sugar sweetens the cake and helps with browning. The balance of sweetness with the tart pineapple creates a delightful flavor contrast.
• Eggs: Using both whole eggs and egg whites provides structure and moisture to the cake. The egg whites lighten up the cake without sacrificing richness.
• Lemon extract: Lemon extract provides fresh, citrusy zing that complements the sweetness of the pineapple. It also gives the glaze an extra punch of flavor.
• All-purpose flour: The flour provides the structure for the cake. Measure flour the right way by fluffing and filling a measuring cup rather than scooping. This will help you avoid a dense texture in your cake.
• Baking powder: Leaveners helps the cake rise, giving it a light and fluffy texture. It’s essential for achieving the perfect Bundt cake shape. Make sure to use baking powder, not baking soda.
• Pineapple: Undrained crushed pineapple adds both moisture and sweetness to the cake. The liquid helps to hydrate the Bundt cake, while the small pieces distribute evenly, ensuring you get pineapple in every bite.
• Confectioners’ sugar: Powdered sugar is the base for the glaze. It dissolves easily, creating a smooth and silky drizzle.
• Milk: A small amount of whole milk thins out the glaze while adding richness. You can adjust the amount depending on how thick or thin you like your glaze.

Directions

Step 1: Prepare the batter

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In a large bowl, cream the softened butter and sugar together until the mixture is light and fluffy. Beat in the eggs, egg whites and lemon extract until the ingredients are well incorporated. In a separate bowl, whisk together flour and baking powder. Gradually add this dry mixture to the wet ingredients. Stir in the undrained crushed pineapple.

Step 2: Bake the cake

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Pour the batter into a greased 10-inch fluted tube pan, spreading it evenly. Bake in a preheated 350°F oven for 55 to 60 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Step 3: Make the glaze

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In a small bowl, whisk together the confectioners’ sugar, lemon extract and just enough milk to achieve your desired glaze consistency. Once the cake has cooled, drizzle the glaze over the top, letting it cascade down the sides for an elegant finish.

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Pineapple Bundt Cake Variations

• Add coconut: Shredded coconut in the batter pairs beautifully with the pineapple, making the cake even more indulgent and tropical.
• Make it an upside-down cake: Before pouring in the batter, arrange pineapple rings and maraschino cherries at the bottom of the pan. When you flip the cake, it will have a stunning pineapple topping.
• Make it a poke cake: Poke holes in the cake and add a rich pineapple glaze (similar to the one in this strawberry poke cake) made with brown sugar and butter. The glaze soaks into the cake for a wonderfully moist texture and a caramelized pineapple taste.

How to Store Pineapple Bundt Cake

Store the cake at room temperature in an airtight container for up to three days. The cake stays moist thanks to the pineapple, but keeping it covered will help prevent it from drying out. If you live in a warmer climate or prefer a chilled cake, wrap the cake in plastic wrap or store it in an airtight container and refrigerate for up to five days. Let it come to room temperature before serving for the best texture.

Can you freeze pineapple Bundt cake?

This pineapple Bundt cake freezes beautifully. Wrap individual slices or the whole cake in plastic wrap, followed by aluminum foil and freeze for up to three months. Thaw the cake overnight in the refrigerator and bring it to room temperature before serving it.

Pineapple Bundt Cake Tips

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How is Bundt cake different from regular cake?

Bundt cakes are baked in a pan with fluted or grooved sides and a central tube. This unique shape allows for more even baking and creates a decorative look—and there are so many fancy Bundt pans to choose from. Because the pan’s design exposes more surface area, the cake develops a slightly firmer crust while remaining moist inside. Bundt cakes don’t typically require heavy frosting. Instead, they’re often finished with a glaze or a dusting of powdered sugar.

Can I substitute the lemon extract?

While lemon extract provides concentrated citrus flavor, adding fresh lemon zest to the batter or glaze will make the cake taste more vibrant. The flavor will be slightly less intense, but it will add a nice citrus note to the cake.

Can I add nuts to this cake?

Chopped walnuts or pecans can be added to the batter for extra texture and flavor. Simply fold them in at the end before pouring the batter into the pan.