Go Back
Print Recipe
No ratings yet

Pineapple Cake

Course: Bundt Cake, Cake, Dessert, Sweets
Author: Terri


For the Pineapple Cake

  • 1 cup sugar
  • 1/2 cup butter softened
  • 2 eggs
  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup milk
  • 4 slices pineapple canned, cut into 1/2 in pieces, reserve juice
  • Additional pineapple slices and cherries.

For the Pineapple Syrup

  • 1/2 cup pineapple juice
  • 1/2 cup sugar


  • Preheat oven to 350° and grease and lightly flour a 8 inch bundt pan.

For the Pineapple Cake

  • In a medium mixing bowl, beat butter and sugar together, then add eggs and beat until well incorporated.
  • Using another mixing bowl, whisk flour, baking powder, baking soda and salt together.
  • Next, add flour mixture to the wet ingredients, alternating with the milk. Mix until well blended.
  • Cut pineapple slices into 1/2 inch pieces and gently fold into batter.
  • Take additional pineapple slices and cut each into 4 pieces and lay in bottom of bundt pan along with the cherries (this step is totally optional).
  • Pour cake batter over pineapples and cherries and bake for 45 minutes.
  • Remove from oven and let cool for 5 minutes.

For the Pineapple Syrup

  • In a small sauce pan, heat pineapple juice and sugar stirring constantly until boiling.
  • Turn pineapple cake onto a cake plate and pour pineapple syrup over cake.



    Recipe mostly adapted from My Great Recipes (Card 14)