The soft pineapple bundt cake is a simple and delicious dessert, perfect for breakfast or the afternoon snack for the whole family.

A simple and quick recipe prepared with few ingredients and lots of love, just like the old recipes from our mothers.

A delicate bundt cake that is made in just a few minutes and will please everyone.

Without butter, decorated with pineapple slices, it is also visually appealing.

Although it’s an oven-baked dessert, this cake, probably thanks to the exotic flavor of pineapple, has a fresh touch that will win you over in all seasons.

Moreover, it is a very soft and moist dessert, so its taste is wonderfully melt-in-your-mouth with every bite.

Perfect not only for breakfast and snacks but also as an after-meal dessert for a light and tasty note that will make you appreciate the entire menu even more.

Also great as the perfect solution for a dessert to bring to the park, for a healthy snack with friends.

Cost: Very economical
Preparation time: 15 Minutes
Portions: 10/12
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

304.67 Kcal

calories per serving

Info Close

Energy 304.67 (Kcal)
Carbohydrates 48.29 (g) of which sugars 22.78 (g)
Proteins 6.11 (g)
Fat 11.01 (g) of which saturated 2.61 (g)of which unsaturated 7.93 (g)
Fibers 0.77 (g)
Sodium 147.20 (mg)

Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for the Pineapple Bundt Cake

2 1/2 cups all-purpose flour
4 eggs (room temperature)
1/3 cup corn starch
1/2 cup yogurt (pineapple flavored)
1/3 cup vegetable oil
3/4 cup sugar
1 packet vanillin
Half lemon (zested)
1 packet baking powder
1 pinch salt
as needed powdered sugar
1 can pineapple, canned syrup (4 slices chopped into the batter, rest for decoration)
1 knob butter (to grease the mold)
as needed all-purpose flour (for dusting)

Tools

Stand Mixer
Bowl
Kitchen Scale
Sieve
Mold
Spatula

Steps for the Pineapple Bundt Cake

Start by buttering and flouring a 10-inch bundt cake mold.
Preheat the oven to 350 °F.
Meanwhile…
Put the whole eggs in the bowl (eggs should be at room temperature).
Add the sugar and a pinch of salt (grated lemon zest and vanillin packet can be added to taste).
Turn on the beaters and whip the mixture.
I used a stand mixer, but electric beaters work too.
The mixture should be fluffy and soft.
(To achieve this result, beaters should mix for 5/6 min.)
Slowly pour in the vegetable oil and yogurt, continue to mix gently with a spatula from bottom to top.
Add the all-purpose flour, corn starch, and baking powder previously mixed and sifted.
Add 4 pineapple slices cut into small pieces.
Cut the pineapple slices in half.
Place the batter in a greased and floured 10-inch mold, arrange the pineapple slices in a circle on the surface.
Transfer to a preheated oven at 350 °F for 30/35 minutes.
Always do the toothpick test before removing the cake from the oven.
Let it rest for ten minutes, transfer to a serving plate, sprinkle with powdered sugar and serve.
Enjoy your meal.