Pineapple Bundt Cake
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Pineapple bundt cake is an easy recipe that starts with a cake mix but tastes like it was made in a professional bakery!
This simple pineapple bundt cake recipe is only 5 simple ingredients but is moist, delicious, and packed with tropical flavor. It will wow your friends and family! Serve it after a delicious meal of cilantro lime chicken, cheesy corn, and caprese pasta salad.
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Pineapple Bundt Cake
Pineapple Bundt Cake
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Why you’ll love this recipe!
📌 Delicious pineapple flavor in a moist cake.
📌 Soft, chewy, and oh so delicious.
📌 Easy to make and freeze, do a double batch and save some for later!
Pineapple bundt cake recipe ingredients
- Cake mix – White cake mix, not prepared. Yellow cake mix can also be used.
- Coconut milk – Canned full fat coconut milk.
- Pineapple – Canned crushed pineapple for the cake, and canned or fresh pineapple bits for topping.
- Eggs – Large eggs.
- Powdered sugar – For the icing, if desired.
How do you make a pineapple bundt cake? (step-by-step)
⭐ First, drain the crushed pineapple, and reserve the juice. Add coconut milk, eggs, and cake mix to a large bowl and beat with an electric mixer, scraping down sides of the bowl with a spatula as needed.
⭐ Then, add the crushed pineapple and mix well. Pour into a prepared bundt pan and bake until cooked through.
⭐ Next, allow the cake to cool for several minutes before turning it out onto a serving plate. While cake is cooling, whisk reserved pineapple juice into powdered sugar, slowly, until desired consistency is reached.
⭐ Finally, when cake is fully cooled, drizzle with icing and fill center with diced pineapple.
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
Preparation
Can you make pineapple bundt cake ahead of time?
Absolutely, in fact baking the cake a day or two ahead and allowing them to chill in the refrigerator before icing is ideal for making sure the glaze sits nicely on the cake.
What frosting for pineapple bundt cake?
We use a simple powdered sugar glaze made with powdered sugar (also called confectioners sugar or frosting sugar), and pineapple juice.
Cream cheese frosting would also be a delicious option!
Storage and leftovers
Do you have to refrigerate pineapple bundt cake?
You do not have to refrigerate the cake. It can be left at room temperature for up to two days. Any longer than that an you will want to pop it in the fridge or freezer.
If you live in a very humid environment you may want to refrigerate it because this is already a very moist cake.
How long does pineapple bundt cake last?
The cake will keep about two days at room temperature (make sure it’s a cool dry room and the cake is covered), up to a week in the refrigerator, or longer in the freezer.
Can you freeze bundt cake?
You can freeze cake! Yay! Ideally you’ll want to freeze the cake unfrosted/unfilled. Allow it to cool completely, then freeze in an airtight freezer safe container or bag, with parchment paper between the layers.
Thaw overnight in the refrigerator, then frost as desired.
If freezing leftovers after frosting, store in a freezer safe tupperware container, separating slices with parchment paper.
Tips, tricks, and frequently asked questions
Does it taste like coconut?
No, the coconut milk gives it a moist rich consistency, but does not add a strong flavor.
What else can I add?
Try adding chopped nuts, coconut flakes, and white chocolate chips.
Can I make this in a regular cake pan?
Absolutely! It will bake in two cake rounds for a layered cake, or in a 9×12″ dish for a single layer rectangular cake.
More delicious bundt cake recipes
- Apple bundt cake
- Rainbow bundt cake
- Valentine’s bundt cake
- Monster bundt cake
- Cranberry upside down bundt cake
- Pumpkin spice bundt cake
Other awesome pineapple recipes
- Pineapple dump cake recipe
- Pineapple Pretzel Salad
- Pineapple fluff
- No churn pineapple ice cream
- Pineapple margaritas
- Recipe for Texas Tornado Cake
- See all our recipes made with pineapple!
Pineapple Bundt Cake
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Tools we love
- Nordic Ware Heritage Bundt Pan – I’m a bit of a bundt pan junkie! This is the pan pictured in the post and I absolutely love love love it. The beautiful sharp edges and stunning design make me happy every time I pop out a cake!
- Nordic Ware Anniversary Bundt Pan – This is my classic go-to bundt pan and the one my kids like to use when they bake cakes. It’s fantastic and you can see it all over our website!
- Bundt Cake Keeper – If you’re traveling with your bundt cake, this is a must!
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How to Make a Pineapple Bundt Cake
Pineapple Bundt Cake Recipe
Ingredients
- 1 box white cake mix not prepared
- 1 can coconut milk full fat, 13.5 ounces
- 1 can crushed pineapple 20 ounces
- 4 large eggs
- 1 cup powdered sugar
- optional diced pineapple, fresh or canned
Instructions
- Drain the canned crushed pineapple, reserving the liquid.
- In a large bowl, combing the coconut milk, eggs, and cake mix. Beat with an electric mixer until well incorporated, scraping down sides of the bowl with a spatula as needed.
- Add the drained pineapple and mix well.
- Pour batter into a well greased bundt pan and bake at 350° F for 50 - 60 minutes (until a toothpick inserted in the deepest part comes out clean).
- Allow the cake to cool at least 10 minutes before turning it out onto a serving plate.
- While cake is cooling, in a small bowl, whisk reserved pineapple juice into the powdered sugar, one tablespoon at a time, until desired consistency is reached.
- When cake is fully cooled, drizzle with icing and fill center with diced pineapple.
Notes
Nutrition
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Pineapple Bundt Cake
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This is the prettiest bundt cake!! The glaze is delicious & each bite with a burst of pineapple from the chunks is the best!!
This has such great pineapple flavor and the texture is perfect! Would be amazing paired with a coconut glaze, too!
I love bundt cakes of all kinds and this was no exception. It was really moist as well from the pineapple.
Can I use something else I’m allergic to coconut😢?
whole milk would be a good substitute 🙂