Pineapple Inside Out Cake
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"
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- 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
- 1/2 c
- vegetable oil
- 1 c
- powdered sugar, sifted
- 1 Tbsp
- fresh lemon juice
1Preheat oven to 350. Lightly grease and dust 10 inch tube pan with flour. Shake out excess.
2Place 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.
3Remove 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.
4Prepare 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.
5With cake on serving platter, spoon glaze onto the cooled cake. Lastly, spoon the remaining 1 cup drained pineapple on top of the glaze.