I’m taking a break from posts on ice cream this week to talk about something even better; a Pineapple Sundae Bundt Cake. I bet you already have images of ice cream in your pretty little head just from the recipe title, don’t you? Don’t worry, this isn’t just any ol’ Bundt cake; this Bundt cake just happens to be chock full of pineapple, sliced almonds, and topped off with fresh cherries as a garnish. It’s just like having an ice cream sundae, without the ice cream of course. Lactose intolerant people of the world, rejoice in appreciation of a sundae that you can finally dig into. I’m sorry folks; no matter how hard I try, I somehow just can’t seem to get away from talking about ice cream. What is wrong with me? Is it so wrong that if I were going to enjoy a big thick slice of this summer fruit and nut inspired cake, that I would choose to top it off with a big ol’ heaping scoop of vanilla ice cream? How is that a bad thing? I say go for it. After all, it’s summer, and you only live once. Unless of course you are one of the afore mentioned lactose intolerant individuals of which I spoke of. In that case, stick to the cake, and leave the ice cream for those of us that can truly appreciate it.
This is my very first #BundtBakers post. You may be wondering what the hell that means. Well I guess I’m just gonna have to tell ya’. Once a month, I will be teaming up with other great bloggers to glorify the amazingness that is the Bundt pan. Each month will have a different theme, and be sponsored by a different blog host. This month’s theme is fruit and nuts, and is being hosted by SimplyVeggies, and I am totally excited to see what they, and all of the other great Bundt Bakers, have come up with to show off their talents in the kitchen. Make sure to check out all of their ideas, and feel free to share with me which recipes you think would make a great summer Bundt.
- 2 Tablespoons Unsalted Butter, Melted
- 1/2 Cup Light Brown Sugar, Packed
- 1 (20-oz.) Can Crushed Pineapple, Well Drained
- 2 2/3 Cup All-Purpose Flour
- 1/3 Cup Corn Starch
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Baking Powder
- 1 Cup Unsalted Butter, Room Temperature
- 2 1/2 Cups Granulated Sugar
- 6 Eggs
- 1 Tablespoon Vanilla Extract
- 1 (13.66-oz.) Can Unsweetened Coconut Milk
- 1 Cup Sliced Almonds
- Fresh Cherries, Halved and Pitted
- Sliced Almonds
- Preheat oven to 350 degrees.
- Grease a Bundt pan liberally with butter, or cooking spray; set aside.
- In a small bowl, combine the melted butter, brown sugar, and drained crushed pineapple; evenly distribute it in the bottom of the Bundt pan.
- In a medium bowl, sift together the flour, corn starch, salt, and baking powder; set aside.
- In a large mixing bowl, cream the butter and granulated sugar for two minutes, add one egg at a time and mix until each is incorporated, followed by the vanilla and coconut milk.
- Fold in the flour mixture using a silicone spatula, and then mix for 30 seconds with a mixer.
- Fold in the almonds and then pour the batter into the Bundt pan.
- Bake for 1 hour to 1 hour and 15 minutes, or until the top is golden brown.
- Allow to rest for 20 minutes, before inverting onto a cake plate.
- Garnish with halved cherries and additional sliced almonds.
- I used about a teaspoon of butter to grease my Bundt pan, which also helped lend a nice golden brown color to the outside of my cake.
- Try to drain as much juice out of the crushed pineapple as possible. I let mine drain for 20 minutes after squeezing the juice out with my hands in a colander.
- Start checking on your cake every 5 minutes after the 45 minute mark in baking, to avoid burning your cake.
- Use chopped walnuts instead of sliced almonds.
- Add 1/2 cup of shredded coconut to the cake batter.
- Replace the fresh cherries with maraschino cherries.
- Almond Rhubarb Bundt Cake from Wendy at A Day in the Life on the Farm
- Aloha Bundt Cake from Olivia at Liv for Cake
- Apple Pecan Bundt Cake from Bea and Mara at I Love Bundt Cakes
- Apricot-Almond Bundt Cake from Cali at Cali’s Cuisine
- Banana Peanut Butter Bundt Cake from Jana at Jenny and Sweets
- Banana Monkey Bundt Cake from Los Chatos Chefs at Los Chatos Chefs
- Banana Pecan Bundt with Bananas Foster Frosting from Stacy at Food Lust People Love
- Banana Split Bundt Cake from Andrea at Adventures in All Things Food
- Blueberry Cherry Coffee Cake with Walnut Streusel from Lauren at Sew You Think You Can Cook
- Cherry and Almond Bundt Cake from Lara at Tartacadabra
- Cherry and Nuts Bundt Cake from Diego at La Mejor Manera de Hacer
- Cherry and Sliced Almond Mini Bundt Cakes from Teri at The Freshman Cook
- Cherry Pistachio and Honey Bundt Cake from Ethel at eating in instead
- Cinnamon Raisin Coffee Cake from Vonnie at My Catholic Kitchen
- Eggless Mango Almond Bundt Cake from Shilpi at Simply Veggies
- Generra Bundt Cake from Kelly at Passion Kneaded
- Lemon Lime Pistachio Bundt Cake from Rocío at kidsandchic
- Orange and Pecan Cake with Dark Chocolate Ganache from Deepti at Baking Yummies
- Orange Blossom Honey Nut and Blueberry Cake from Anshie at Spice Roots
- Peach and Pecan Bundt from Catherine at Living The Gourmet
- Peach Coffee Cake from Julie at Eat, Drink, Be Mighty
- Pineapple-Pecan Bundt Cake from Kathya at Basic N Delicious
- Pineapple Sundae Bunedt Cake from Colleen at Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
- Pomegranate and Pistachio Kugelhopf from Laura at Baking in Pyjamas
- Roasted Banana and Black Walnut Bundt Cake from Terri at Our Good Life
- Summer Fig Bundt from Margaret at Tea and Scones
- Vegan Orange Ripple Rhubarb Cake with Pistachio Sauce from June at How to Philosophize with Cake
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.