Pineapple Velvet Upside~Down Bundt Cake

Yolanda Stewart Recipe

By Yolanda Stewart Yoza

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Recipe Rating:
 2 Ratings
Serves:
14-16
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

2 c
baking flour
1 stick
butter
1 3/4 c
sugar
2 large
egg whites
1/2 c
pineapple juice
1 can(s)
crushed pineapples [drained]
2 tsp
baking powder
2 large
eggs slightly beaten
1/4 tsp
salt
1/4 c
oil
BATTER 2
2 stick
butter
1 3/4 c
sugar
2 1/2 c
cake flour
1 c
all purpose flour
1 1/4 tsp
salt
2 large
eggs
1 large
egg white
1 c
buttermilk
1 1/2 tsp
vanilla extract
1 tsp
baking soda
1 1/2 tsp
vinegar
4 Tbsp
cocoa [heaping]
1 1/2 oz
red color

Directions Step-By-Step

1
Preheat oven 350. Spray bundt cake pan generously with cooking spray; then dust lightly with flour.

Mix both cake batters in 2 different bowels.
2
After prep of baking pan, line bundt pan with sliced pineapples. Pour pineapple batter in first, then red velvet cake mix last.
3
bake 45mins. let cool for 25 mins. waaalllaaahhh! there you have it. you can top this cake with or without icing. I choose to use the remaining crushed pineapples/juice and added powdered sugar and stir until smooth. spread this juicy icing all over the cake.
4
NOTE:
These serving sizes are equal to whole cakes. By pouring both cakes into one cake pan, you may want to split the serving size into half or make more than one cake.
If not, this will be a very huge cake! :-)

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American