Hawaiian Pineapple Bundt Cake

Linda Griffith


This is a recipe that I received from Recipe Lion. I receive recipes from them from time to time. This is a very good, moist cake. We never have rum in the house so I used rum flavoring and it worked out fine, but the recipe does call for the real thing, so if you have it, by all means, go with that, but please enjoy this recipe.

★★★★★ 1 vote
makes 16 pieces
10 Min
50 Min


1 can(s)
crushed pineapple, drained, (tall can) reserve juice
2 c
bisquick baking mix
1 c
flour, sifted
1 tsp
baking soda
3/4 c
sour cream
1 3/4 c
granulated sugar
3/4 c
2 tsp
vanilla extract
2 large
eggs, beaten
1/4 c
rum or two teaspoons rum flavoring
reserved pineapple juice
1/2 c
chopped nuts

How to Make Hawaiian Pineapple Bundt Cake


  • 1Beat Bisquick, flour, soda together. Beat one cup of the sugar, sour cream, 1/2 cup of the margarine, eggs and vanilla extract for 3 minutes. Add flour mixture and beat for one minute more. Mix in pineapple and two tablespoons of rum or rum flavoring.
  • 2Pour into a well greased bundt pan and bake at 350 degrees for 45 minutes. To make the glaze, combine 3/4 cup of sugar, 1/4 cup margarine and the reserved pineapple juice. Stir over low heat to blend. Add 2 Tbs rum or rum flavoring and stir well. Remove cake from oven and spoon half of glaze over cake. After it has set, spoon on the rest. Sprinkle with nuts.

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About Hawaiian Pineapple Bundt Cake

Course/Dish: Cakes