Pineapple Pound Cake from Scratch
Hey everyone! This pineapple pound cake from scratch has a rich, buttery taste with a light pineapple flavor, topped off with a cream cheese glaze.
A pineapple bundt cake is a perfect treat for summer. This cake has a pound cake-like texture to it, but it’s still super moist with the help of sour cream.
If you want the printable recipe plus more details, make sure to go to the blog post link below. There will also be a button on the recipe card there to switch the measurements to metric if you need that.
And as always, please remember I'm a real person and like to provide these videos for free to hopefully help others who also love to bake cakes. Please keep your comments polite. :)
Much love,
Kara Jane
???? LINK TO THE POST WITH PRINTABLE RECIPE: (There is also a button on the recipe card in the post that can convert the recipe to metric for you.)
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Pineapple Upside-Down Bundt Cake
1 stick butter
1/2 cup brown sugar
Maraschino cherries
1 can sliced pineapples 20 oz
(reserve the juice)
3 eggs
1/3 cup milk
1/3 cup oil
1 yellow cake mix
1 vanilla instant pudding 3.5 oz
non stick spray
It is said that in a Bundt pan you are supposed to let your cake sit for 10 min before turning it over to remove the cake.
Bake It With Joy - Pineapple Bundt Cake from Scratch.
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This moist, delicious scratch cake has pineapple juice and crushed pineapples added to the batter; It pops with pineapple flavor. It’s moist and pillowy soft, a tropical delight. I think you’ll love it.
I really hope you’ll try this easy to make recipe. It’s Delicious!
Dry Ingredients:
o 3 cups of cake flour
o 1 teaspoon of baking powder
o 1 teaspoons salt
Wet ingredients:
o 5 eggs,
o 1 cup Milk
o 2 ½ - 3 cups of sugar
o 2 sticks of soften butter
o 2 teaspoons of vanilla extract
*20oz can Crushed pineapple, drained. Reserve liquid for glaze.
Glaze Ingredients:
o 2 cups of powder sugar
o 4 oz. Cream Cheese
o 1/2 tsp Vanilla Extract
o 2 Tbsp Pineapple Juice
Music Used:
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Pineapple Upside Down Bundt Cake | Roti n Rice
This beautiful Pineapple Upside Down Bundt Cake is a feast for the eyes and the palate. It is fragrant, moist, and perfect for any occasion. FULL RECIPE ►
INGREDIENTS ▼
2½ cups (375g) all-purpose flour
2½ tsp baking powder
1 tsp baking soda
½ tsp salt
Baking spray
½ stick (4 tbsp/56g) butter, melted
1 cup (180g) brown sugar, divided
8 pineapple slices
8 red glazed cherries
1 stick (8 tbsp/113g) butter, softened
2 large eggs
¾ cup (150g) plain yogurt
2 tsp vanilla extract
1 cup (240ml) milk
INSTRUCTIONS ►
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Boozy Coconut Pineapple Upside-Down Bundt Cake????????
Boozy Coconut Pineapple Upside-Down Bundt Cake
I wanted to make a special treat for Mother's Day this year and came up with this cake. Pineapple upside down cake is one of my favorites but I wanted to make something a little different and a little more fun than the traditional kind. I decided to take one of my favorite Bundt cake recipes and make a couple of changes to it. This cake starts with a buttery rich Bunt cake paired with the traditional pineapple upside down cake ingredients of pineapple, maraschino cherries, and caramelized butter and brown sugar. It also has coconut and a sweet coconut rum glaze that pairs well with the other flavors and gives it more of a fun tropical twist and flavor! I chose to add alcohol to my cake and glaze for an added dimension of flavor but you don't have to!
#boozybundtcake #coconutpineapplecake #cocnutpineappleupsidedowncake
Boozy Peach Upside-Down Bundt Cake:
Cake ingredients:
1 20 oz can of pineapple tidbits (I used tidbits because that is what I had on hand but rings would work just as well or better)
8 oz can of crushed pineapple (I used about half of the can of tidbits which was about 8 oz and it worked but the crushed would work better for inside the batter)
Maraschino cherries
1 3/4 cups softened butter (divided into 1 1/2 and 1/4 cup)
8 oz softened cream cheese
2 cups, packed, light brown sugar (separated into 1 1/2 and 1/2 cup)
1 1/2 cup granulated sugar
2 cups sweetened coconut flakes, divided
3 cups flour
6 large eggs
2 ounces or 1/4 cup alcohol of your choice or juice
1 tsp vanilla
1 1/2 tsp baking powder
1/2 tsp salt
Heat 1/4 cup butter in small saucepan on medium heat until melted, add 1/2 cup brown sugar and 1/2 cup coconut and stir until sugar is dissolved. Pour mixture into bottom of a well greased bundt pan ( standard size or 10-12 cup) Place maraschino cherries on top followed by half of the can of tidbits or about 6 pineapple rings.
In a mixer, mix together cream cheese and 1 1/2 cup butter until combined. Add remaining sugars and beat for 3 to 4 minutes or until slightly fluffy. Beat in eggs, one at a time, until yolks disappear. Add vanilla and mix. Fold in remaining coconut and 8 oz can of crushed pineapple or remaining tidbits. Combine flour and salt in a separate bowl. Slowly add about 1/3 of flour mixture to butter mixture and mix in, then add half of your alcohol. Mix in more flour then remaining alcohol followed by remaining flour. Mix until all incorporated. Carefully spoon batter over pineapple in bundt pan, smooth top. Bake at 325 for 80-85 minutes or until toothpick inserted in cake comes out clean. When done, let set in pan for 20-25 minutes then remove cake from pan onto a cooling rack and let sit until completely cool.
Icing ingredients:
About 2 1/2 cups powdered sugar
1/2 tsp vanilla
2 oz pineapple juice or 1/4 cup
2 oz or 1/4 cup alcohol of choice or more juice
You can also just use 3 oz of milk for the liquid instead of juice or alcohol
Mix all together until smooth and drizzle over completely cooled cake, enjoy!????????
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Easy Pineapple Bundt Cake
Easy Pineapple Bundt Cake
Easy Pineapple Bundt Cake
Ingredients:
For the cake
1 box yellow cake mix (used betty crocker) 15.25 oz
1/2 cup salted butter, melted
3/4 cup pineapple juice
3 eggs
1 cup crushed or chunked pineapple
For the Glaze:
3/4 cup pineapple juice
1 cup powdered sugar
1/4 cup butter, room temperature
*** Please see note at the end of this recipe ***
Instructions:
Preheat your oven to 350 degrees F and grease a 10-12 cup bundt pan with butter or baking cooking spray.
In a large bowl, mix together the pineapple juice, melted butter, and cake mix until smooth.
Add in the eggs and crushed/ chunk pineapple and mix on high speed for 2 minutes. Transfer to prepared bundt cake pan.
Bake the pineapple cake in the preheated oven for 35-40 minutes, or until a toothpick placed into the cake comes out clean.
Allow the cake to fully cool.
Meanwhile, mix together your glaze ingredients in a small saucepan and cook over medium heat until the butter has melted through.
Remove from heat.
Using a straw or skewer, poke holes throughout the bottom of the cake. Pour 1/3 cup of the glaze over the bottom of the cake and allow to cool for 10-15 minutes.
Flip the cake over onto a serving platter.
Add 1.5 cups powdered sugar to the remaining glaze & spoon over the top.
Serve and enjoy!
Note: This glaze recipe is very thin. If you put a lot on the cake it will be soggy and possibly fall apart. I only used 1/3 cup of the glaze to put on the side that I poked the holes. For the top, I ended up just using a small amount of the glaze mixture and added sugar until it was the right consistency to glaze the cake and the glaze not soak in.