Pineapple Bundt Cake

Pineapple Bundt Cake Recipe

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Mary Robertson


Made this cake for an office luncheon. There are 8 of us and there was 1 slice of this left, so I think they liked it. Very nice flavor, not too sweet. The lemon zest is an interesting touch.


★★★★★ 1 vote

15 Min
1 Hr


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  • 20 oz
    can of crushed pineapple, drained, juice reserved
  • 1/3 c
    packed brown sugar
  • 4 Tbsp
    butter, melted
  • 8
    maraschino cherries
  • 8
    pecan halves
  • 1 box
    pound cake mix, 16 oz
  • 1 tsp
    lemon zest, grated
  • 1 tsp
    vanilla extract

How to Make Pineapple Bundt Cake


  1. Preheat oven to 325. Grease Bundt pan.
  2. Mix 1/2 cup of the pineapple with the brown sugar, melted butter and 3 tbsp of the pineapple juice. Spoon into bottom of pan.
  3. Alternate cherries and pecan halves on top of pineapple mixture.
  4. Make pound cake mix according to directions on box, except replace water with reserved pineapple juice. Once well mixed, stir in rest of pineapple, lemon zest and vanilla. Spoon over pineapple mixture in pan.
  5. Bake one hour or until toothpick inserted near center comes out clean. Cool 10 minutes. Remove from pan onto serving platter and cool on wire rack.

Printable Recipe Card

About Pineapple Bundt Cake

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #pineapple

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