Pineapple Bundt Cake
I know it’s tough to keep things fresh in the salt air, but my favorite cousin’s pineapple Bundt cake stays delectably moist for days—even at the beach. Sometimes I make it ahead and tote it to the beach; other times I make it there and keep it on hand. Who knows when we might be inspired to host a last-minute party? My cousin Vicki has been making this cake forever. She still bakes it in her grandmother Hille’s cast-iron Bundt pan, which she inherited along with a boxful of prized family recipes. Vicki says, “Every time I make this cake I feel like my grandmother is watching over me.”
Recipe information
Yield
serves 12
Ingredients
Cake
Pineapple Syrup
Preparation
Step 1
TO MAKE THE CAKE: Preheat the oven to 350°F. Grease a 10-cup Bundt pan.
Step 2
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. Add the eggs, 1 at a time, beating on medium speed after each addition until incorporated. Add the flour and salt and mix on medium-low just until incorporated. Reserve 2 tablespoons of the drained pineapple to use for the syrup; stir the remaining pineapple and the vanilla into the batter. Spoon the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes.
Step 3
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. Decrease the heat to medium and continue cooking, stirring, until the mixture thickens, about 5 minutes. Remove from heat and stir in the 2 tablespoons reserved pineapple. Set aside.
Step 4
TO FINISH THE CAKE: Cool the cake in the pan for about 10 minutes. Using thin wood or metal skewers, poke holes in the cake 1 to 1 1/2 inches apart, reaching almost to the bottom. Pour the pineapple syrup evenly over the cake. Let it sit another 10 minutes to let the syrup penetrate; invert the cake onto a cake stand or plate. Dust with powdered sugar. Serve warm or at room temperature.
do it early
Step 5
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. Defrost in its wrapping at room temperature.
tip
Step 6
Although my cousin says the recipe doesn’t work unless she uses canned pineapple in heavy syrup, I’ve found a way to compensate. 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. Works like a charm.
