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Pineapple Bundt Cake

Indulging in a slice of Pineapple Bundt Cake is like taking a mini-vacation to a tropical paradise. This cake bursts with flavor, offering the perfect combination of sweetness and tanginess thanks to the crushed pineapple.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cake Ingredients
  • 1 box yellow cake mix 15.25 ounces
  • 1 box vanilla pudding mix 3.4 ounces
  • 4 large eggs
  • ⅓ cup vegetable oil
  • 1 can crushed pineapple 20 ounces, juice reserved

Equipment

  • Bundt Pan
  • Mixing Bowl
  • Electric Mixer

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Grease your Bundt pan well with cooking spray or vegetable oil.
  3. Step 3: In a large mixing bowl, combine the yellow cake mix and vanilla pudding mix. Add the eggs, vegetable oil, and crushed pineapple (with juice).
  4. Step 4: Using an electric mixer, beat the mixture on medium speed for 2-3 minutes until smooth.
  5. Step 5: Pour the batter into the prepared Bundt pan and spread evenly.
  6. Step 6: Bake for 40-45 minutes, or until a toothpick comes out clean.
  7. Step 7: Let the cake cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
  8. Step 8: Optional: Prepare a glaze with powdered sugar and reserved pineapple juice, and drizzle over the cooled cake.

Notes

Store leftovers covered at room temperature for up to 3 days or in the refrigerator for up to a week.