Pineapple "Inside Out" Bundt Cake
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Family Tested & Approved
white granulated sugar
packed light brown sugar
all purpose flour
crushed pineapple with the juice
chopped maraschino cherries
lemon or pineapple extract
optional whole cherries for decoration
Preheat oven to 350 degrees. Grease and flour a 10 cup fluted bundt pan.
In a large mixing bowl, cream together butter and both sugars. Mix in 3 eggs, one at a time with mixer at medium speed. Add lemon flavoring and vanilla.
In a medium bowl, sift together flour, salt, baking soda, nutmeg.
Add the flour mixture to the butter mixture at medium speed until just moistened.
With a wooden spoon, stir the pineapple with liquid and chopped cherries into the batter.
Spoon cake batter into the pan. Shake gently to level. Bake in preheated oven for 45 minutes or until cake tests done with a toothpick.
Place pan on cooling rack for 10 minutes. Invert cake onto cake dish. Allow to cool completely.
In a small mixing bowl, beat together powdered sugar, lemon flavoring and sour cream. If too thick, at a teaspoon more sour cream. If too thin, add a few TBSPs of extra powdered sugar.
Spoon the icing glaze over the top of cake allowing it to run down the sides and middle. The top of icing can be decorated with drained maraschino cherries cut in half.
Store covered in fridge or in a cool dry place for 2 days.
Last Updated: Thu, Jan 29, 2015