Pineapple Inside Out Cake

Traci Coleman

By
@TraciB70

A super easy recipe that uses a cake mix!

I found this to make a smaller bundt cake than most of the recipes I use, but the perfect size for a small group of people.



Recipe from "The Cake Mix Doctor"


Featured Pinch Tips Video

Rating:

Comments:

Prep:

10 Min

Cook:

50 Min

Ingredients

crisco and flour to grease and dust pan
1 pkg
18.25 oz plain lemon cake mix
1 can(s)
15.25 oz crushed pineapple packed in juice, divided
1/4 c
sugar
1/2 c
vegetable oil
4
eggs
1 c
powdered sugar, sifted
1 Tbsp
fresh lemon juice

Directions Step-By-Step

1
Preheat oven to 350. Lightly grease and dust 10 inch tube pan with flour. Shake out excess.
2
Place cake mix, 1 cup of undrained pineapple, sugar, oil and eggs in large mixing bowl and blend on low for 1 minute. Stop mixer, scrape sides and increase speed to medium and mix for 2 minutes. The pineapple should be well blended into the batter. Pour the batter into the prepared pan, smoothing the top with a rubber spatula. Cook at 350 degrees on middle rack for about 48-50 minutes, until cake springs back when lightly touched and starts to pull away from sides of pan.
3
Remove pan from oven and place on wire rack to cool 15 minutes. Run a long sharp knife around the edges and invert cake, removing it from the pan. Let it cool completely.
4
Prepare glaze: Drain the remaining 1 cup crushed pineapple and reserve the juice. Combine the powdered sugar, 2 tablespoons of the reserved pineapple juice and the lemon juice in small bowl. Stir until smooth.
5
With cake on serving platter, spoon glaze onto the cooled cake. Lastly, spoon the remaining 1 cup drained pineapple on top of the glaze.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy