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1
TO MAKE THE CAKE: Preheat the oven to 350F.
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2
Grease a 10-cup Bundt pan.
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3
Using an electric mixer fitted with the paddle attachment, beat the butter and the 2 cups granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
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4
Add the eggs, 1 at a time, beating on medium speed after each addition until incorporated.
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5
Add the flour and salt and mix on medium-low just until incorporated.
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6
Reserve 2 tablespoons of the drained pineapple to use for the syrup; stir the remaining pineapple and the vanilla into the batter.
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7
Spoon the batter into the prepared pan.
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8
Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes.
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9
TO MAKE THE PINEAPPLE SYRUP: In a large saucepan set on medium-high heat, stir together the 1 cup granulated sugar and reserved pineapple syrup; bring to a boil.
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10
Decrease the heat to medium and continue cooking, stirring, until the mixture thickens, about 5 minutes.
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11
Remove from heat and stir in the 2 tablespoons reserved pineapple.
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12
Set aside.
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13
TO FINISH THE CAKE: Cool the cake in the pan for about 10 minutes.
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14
Using thin wood or metal skewers, poke holes in the cake 1 to 1 1/2 inches apart, reaching almost to the bottom.
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15
Pour the pineapple syrup evenly over the cake.
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16
Let it sit another 10 minutes to let the syrup penetrate; invert the cake onto a cake stand or plate.
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17
Dust with powdered sugar.
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18
Serve warm or at room temperature.
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19
Covered and kept at room temperature, this cake can be made at least 5 days in advance; or wrap it in plastic wrap and aluminum foil and freeze for up to 3 weeks.
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20
Defrost in its wrapping at room temperature.
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21
Although my cousin says the recipe doesnt work unless she uses canned pineapple in heavy syrup, Ive found a way to compensate.
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22
If you can only find canned pineapple in its own juice, follow the recipe for the pineapple syrup above, but add 3 tablespoons corn syrup along with the sugar.
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23
Works like a charm.
