PINEAPPLE "INSIDE OUT" BUNDT CAKE
This bundt cake is easy and fun. We have all had "pineapple upside-down" cakes. I decided to turn the tables and make a cake with the pineapple, cherries and brown sugar inside. It's a great take along cake for a picnic, brunch, dinner or summer luau.
Provided by Laurie Lenartowicz @llenartowicz
Categories Cakes
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Grease and flour a 10 cup fluted bundt pan.
- In a large mixing bowl, cream together butter and both sugars. Mix in 3 eggs, one at a time with mixer at medium speed. Add lemon flavoring and vanilla.
- In a medium bowl, sift together flour, salt, baking soda, nutmeg.
- Add the flour mixture to the butter mixture at medium speed until just moistened.
- With a wooden spoon, stir the pineapple with liquid and chopped cherries into the batter.
- Spoon cake batter into the pan. Shake gently to level. Bake in preheated oven for 45 minutes or until cake tests done with a toothpick.
- Place pan on cooling rack for 10 minutes. Invert cake onto cake dish. Allow to cool completely.
- In a small mixing bowl, beat together powdered sugar, lemon flavoring and sour cream. If too thick, at a teaspoon more sour cream. If too thin, add a few TBSPs of extra powdered sugar.
- Spoon the icing glaze over the top of cake allowing it to run down the sides and middle. The top of icing can be decorated with drained maraschino cherries cut in half.
- Store covered in fridge or in a cool dry place for 2 days.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
