Pineapple And Cream Bundt Cake – a delicious recipe with butter, vanilla, salt, eggs, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325u00b0F. Grease a decorative Bundt pan with butter and dust with flour.
2
In a bowl, beat the butter, vanilla extract and salt together until light and creamy. Stir in the eggs one at a time. Mix the flour and baking powder together, then add to the butter mixture gradually, alternating with milk. Fold in the pineapple.
3
Transfer the mixture to the pan and smooth out. Bake for 60-70 mins or until golden and a skewer inserted into the center comes out clean. Remove from the oven and allow to cool for 15 mins. Turn out the cake onto a wire rack and allow to cool for at least 3 hours.
4
Whip the cream and 1 tsp vanilla extract until very stiff. Transfer to a piping bag with a star-shaped tip. Pipe cream around the cake and decorate as desired. Sprinkle with coconut, chocolate hearts and powdered sugar. Serve.
1499
kcal
Calories
113
g
Fat
87
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 375 g butter, plus extra to grease, 2 tsp vanilla extract, Pinch None salt, 7 None medium eggs, and more.
Yes, Pineapple And Cream Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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