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“This is my attempt at recreating a pineapple cake that I frequently buy from the bakery department at my local grocery store. I've found the lemon juice is necessary to keep the cake from being too sweet. It also brings out the pineapple flavor. For a flavor variation, substitute orange juice concentrate for the pineapple concentrate and tint the batter orange.”
READY IN:
1hr
SERVES:
16
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325°.
  2. Grease and flour a bundt pan. Make sure you get the crevices real good.
  3. Cream butter, oil, and sugar thoroughly.
  4. Add eggs one at a time beating each egg in for at least 30 seconds before adding the next one.
  5. Add in the vanilla.
  6. In a separate container combine the pineapple juice concentrate, the lemon juice, and the milk. The milk will most likely curdle but that won't matter.
  7. In another bowl combine the cake flour, salt, and baking powder.
  8. With mixer running on low speed, add the flour mixture and the juice/milk mixture to the rest of the batter in batches. Start with 1/3 of the flour mixture, then 1/2 the liquid, then half the remaining flour mixture, then the rest of the liquid, and then the rest of the flour. Make sure the batter is thoroughly mixed after you add each portion.
  9. Turn mixer up to medium for about 30 seconds to make sure all ingredients are thoroughly incorporated.
  10. Pour batter into prepared bundt pan.
  11. Bake for 45 minutes or until top springs back when lightly touched or a toothpick comes out clean when inserted in the middle of the cake.
  12. Let cake cool for 10 minutes before inverting.
  13. Glaze with powdered sugar icing.

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