Pineapple Bundt Cake

Filed under Baking, cakes, Vegetarian

Advance Vishu and Easter wishes...

Recipe Details  

Posted by
Posted on 22, Dec 2016
Serving 8-12 people
Ready in 80-90 minutes
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For Pineapple-Brown Sugar Layer:

  • Crushed pineapple, drained - 1 ½ cup, refer notes
  • Unsalted butter, melted - 2 Tablespoon
  • Brown sugar - ½ cup

For Pineapple-Vanila mixture:

  • Pineapple juice - ½ cup
  • Crushed pineapple, drained - ¾ cup,refer notes
  • Vanilla extract - 1 Teaspoon

For Egg White Mix:

  • Egg whites - from 3 large eggs
  • Sugar - ¼ cup

For Cake:

  • Cake flour, sifted - 2 ½ cup
  • Baking powder - 1 ½ Teaspoon
  • Baking soda - ½ Teaspoon
  • Salt - ½ Teaspoon
  • Egg yolks - 3 Nos, large
  • Butter - ½ cup
  • Sugar - ¾ cup

Initial Preparation:

  1. Preheat oven to 350°F.
  2. Grease a 10 cup bundt pan and set aside.
  3. Be ready with 4 medium sized bowls and one large mixing bowl.

Pineapple-Brown Sugar Mix Preparation:

  1. In a bowl, add in the ingredients mentioned under 'For Pineapple-Brown Sugar Layer' and mix well.
  2. Add this mixture in the bottom of the bundt pan and spread it evenly. Set aside.

Cake Preparation:

  1. In a bowl, mix together the ingredients mentioned under 'For Pineapple-Vanila mixture' and set aside.
  2. In a separate bowl, beat the egg whites until stiff peaks form. Then add in ¼ cup sugar, and beat until well combined. Set aside.
  3. In a bowl, mix together the all-purpose flour, baking powder, baking soda and salt. Set aside.
  4. In a large mixing bowl add in the butter, ¾ cup sugar and beat until fluffy on medium speed.
  5. Add in the egg yolks one at a time, and beat until smooth after each addition.
  6. Add the flour mixture, pineapple-vanila mixture alternatively into the batter and beat until smooth after each addition on low speed.
  7. Fold in the prepared egg whites. Pour this batter over the prepared 'Pineapple-Brown Sugar Layer', tap the pan to 3-4 times and smooth the surface.
  8. Bake for about 45-60 minutes or until an inserted wooden skewer comes out clean.
  9. Remove from oven. Cool the cake in the pan for 15 minutes. Then carefully invert it into a cooling rack and keep until completely cool.
  10. Cut into pieces and serve :)


  • I used fresh pineapple. You can use the canned pineapples too.
  • For the drained crushed pineapple,
    • If you are using fresh pineapple, remove the skin and eyes of pineapple. Then cut it into small pieces and crush it.
    • Place a sieve over a bowl, add in the finely crushed pineapple on the sieve.
    • Gently press it with the back of a spoon to drain off maximum juice.
    • Reserve ½ cup of juice for the recipe and you can have the leftover as such or with a pinch of sugar ;)
  • If you don't have cake flour,
    • Take 2 ½ cups of all-purpose flour, then remove 5 tablespoons of flour from it and substitute with 5 tablespoon of cornflour.
    • Sift and continue with the recipe.

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