Enjoy a tropical burst of flavor with this semi-homemade GOLDEN PINEAPPLE BUNDT CAKE!
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Pineapple Bunt Cake

Enjoy a tropical burst of flavor with this semi-homemade GOLDEN PINEAPPLE BUNDT CAKE!
Course Dessert
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 8 to 12 servings
Calories 600kcal
Author Laura Petersen

Ingredients

Cake

  • 15.25 ounce yellow cake mix
  • 3.4 ounce small box vanilla pudding mix
  • 4 eggs
  • 1/3 cup oil
  • 20 oz. can crush pineapple divded and juice reserved

Glaze

  • ¼ cup butter
  • ¾ cup crushed pineapple
  • 2 cups powdered sugar

Instructions

  • Preheat oven to 350⁰F. Grease and flour Bunt pan or angel food cake pan. Set aside ¾ cup of crushed pineapple for glaze.
  • In a large mix bowl combine cake mix, pudding mix, eggs, oil and remaining pineapple. Mix on medium speed for 3 minutes. Pour into prepared pan. Bake for 45 to 55 minutes or until a toothpick inserted in center comes out clean.

For glaze:

  • in small sauce pan melt butter add the ¾ cup crushed pineapple, all of the juice from the crushed pineapple can, and powdered sugar; stir until sugar is dissolved. Spoon glaze over cooled cake.

Notes

Do not drain the crushed pineapple. You need to divide the pineapple and the juice.

Nutrition

Calories: 600kcal | Carbohydrates: 105g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 97mg | Sodium: 553mg | Potassium: 209mg | Fiber: 2g | Sugar: 80g | Vitamin A: 360IU | Vitamin C: 11.6mg | Calcium: 148mg | Iron: 1.9mg