Okay, let’s get down to brass tacks. I had this craving for a pineapple bundt cake, but I wanted to do it from scratch, no cake mix allowed. I started off by gathering my ingredients. I needed the basics: flour, sugar, eggs, butter, the usual suspects. But the star of the show was going to be fresh pineapple. I also grabbed some baking powder, baking soda, and a pinch of salt to give the cake some lift.
First things first, I preheated my oven to 350°F (175°C). While the oven was heating up, I greased and floured my bundt pan. Gotta make sure that beauty comes out clean! I did not have any professional tools around, I just used my hands to spread butter on the surface and then used a spoon to drop some flour to fully cover it.
Now, for the pineapple, I chopped it up into small pieces. I decided to puree half of it in my blender to get that pineapple flavor throughout the cake and left the other half in chunks for some texture. Then, I creamed together the butter and sugar until it was light and fluffy. This took a few minutes, but it’s an important step. Next, I beat in the eggs one at a time, making sure each one was fully incorporated before adding the next. Then I gradually added dry ingredients and wet ingredients until they’re mixed together.
In a separate bowl, I whisked together the dry ingredients: flour, baking powder, baking soda, and salt. In another bowl, I combined the pineapple puree with some milk and a splash of vanilla extract. I wanted a hint of vanilla in there, you know? It doesn’t have to be milk, I just found it in my fridge and thought it would be better to use it. It turns out it’s a great choice, I love the flavor!
Now came the fun part. I alternated adding the dry ingredients and the pineapple mixture to the butter-sugar mixture, starting and ending with the dry ingredients. I mixed everything until just combined. Don’t overmix, or you’ll end up with a tough cake. Finally, I folded in the pineapple chunks.
I poured the batter into the prepared bundt pan and popped it in the oven. It baked for about 50-60 minutes. I used a toothpick to test the center, once it came out clean I knew it was done. And used a fork to poke holes in the cake when it was still hot.
I let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely. While the cake was cooling, I whipped up a simple glaze using powdered sugar and some of the reserved pineapple juice. Once the cake was completely cool, I drizzled the glaze over the top, letting it drip down the sides. To make it a bit more appealing, I also decorated it with a few slices of pineapple.
- Prep time: About 30 minutes
- Bake time: 50-60 minutes
- Cooling time: At least 1 hour
The Result
Let me tell you, this cake was a hit! It was moist, flavorful, and had just the right amount of pineapple goodness. Making it from scratch was definitely worth the effort. It wasn’t as hard as I thought it would be, and the taste was so much better than anything you’d get from a box. If you’re a pineapple lover, you’ve gotta try this recipe. It’s a real crowd-pleaser, and you’ll impress your friends and family with your baking skills!
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