Pineapple Bundt Cake
Pineapple bundt cake
is an easy recipe that starts with a cake mix but tastes like it was made in a professional bakery!
pineapple bundt cake
white cake mix
full fat, 13.5 ounces
diced pineapple, fresh or canned
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.
Calories are automatically generated. For best results calculate based on your exact ingredients.
homemade pan release recipe
for the absolute best pan release ever.
Pineapple Bundt Cake https://www.mamalovesfood.com/pineapple-bundt-cake