When asked by All That’s Left Are The Crumbs to create a Bundt cake based on the theme of “Dad’s Favorite Cake,” all I could think was, “Not another carrot cake.” You see, carrot cake is probably one of the few cakes that my father actually enjoys. Like the rest of our family, he is also a detester of all things icing, and will almost always go for pie instead. Unless of course my Great Aunt Celia’s Carrot Cake just happens to be kicking around.

I’ve made Aunt Celia’s Carrot Cake more times than I can count, either straight from the recipe, simplified as this Simple Carrot Cake, or all gussied up and strutting its stuff for the world to see like this Celia’s Carrot Cake with Pineapple Rum Filling and Vanilla Cream Cheese Buttercream. Sorry Dad, I know you love that darn cake but I just couldn’t do it. I promise that I will eventually make it again, just not now.

Instead, I decided to make you a cake that would take you back in time to Hawaii where you were stationed in the Navy. I’ve always enjoyed hearing all of your insanely entertaining stories about the islands and your youth, especially the one where you were pulled over by the police for riding a bike down a HUGE HAWAIIAN MOUNTAIN with absolutely no brakes. That story means even more to me now after experiencing that HUGE HAWAIIAN MOUNTAIN in person on a cherished once-in-a-lifetime dream vacation trip to Oahu with B.O.B. Bob.

Seeing that HUGE HAWAIIAN MOUNTAIN for myself, basically left me with the impression that you were a little bit crazy and a whole lotta stupid in your youth. It also made me realize that perhaps some of my craziness and stupidity in my own youth may just have been inherited from you. Maybe you shouldn’t have been so hard on me, after all, I was just taking after you. I’ll do you the favor of not elaborating because I’m just not sure you’re ready to hear some of those stories yet. Let’s just say that like you, I also survived, and usually got a few tickets while doing it.

This cake is truly an ode to you Dad, perhaps you can think of it as an early Father’s Day gift. It’s a way of letting you know, that even though we are so different, in so many ways we are actually a lot alike. Neither one of us wants to go anywhere near a cake decorated with icing, we each have a little craziness running through our veins, and the thought of Hawaii and the word Aloha will always hold a special place in our hearts. Although for me, it’s more about the beaches and tropical sunshine, and for you, it’s probably more about surviving that HUGE HAWAIIAN MOUNTAIN.

Ingredients:

• 1 (20-oz.) Can Crushed Pineapple
• 3 Tablespoons Unsalted Butter, Melted
• 1/2 Cup Light Brown Sugar, Packed
• 1 Cup Unsalted Butter, Room Temperature
• 2 1/2 Cups Granulated Sugar
• 6 Eggs
• 1 Tablespoon Vanilla Extract
• 2 2/3 Cups All-Purpose Flour
• 1/3 Cup Corn Starch
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Kosher Salt
• 2/3 Cup Heavy Whipping Cream
• 2/3 Cup Pineapple Juice

Directions:

1. Preheat oven to 325 degrees.
2. Grease and flour a large Bundt Pan.
3. Drain the pineapple, reserving the juice.
4. Stir together the drained pineapple, melted butter, and light brown sugar.
5. Spoon the pineapple mixture into the bottom of the prepared Bundt pan and even it out with the back of the spoon.
6. In a large mixing bowl, cream the room temperature butter and sugar together for 3 minutes on medium speed.
7. Add each egg one at a time, mixing in between until just incorporated.
8. Add the vanilla; mix for 30 seconds.
9. In a medium bowl, whisk together the flour, corn starch, baking powder, and salt; set aside
10. Whisk together the whipping cream and 2/3-cup pineapple juice.
11. Add 1/3 of the flour mixture to the cake batter; mix until just incorporated and then add 1/2 of the cream mixture.
12. Add another 1/3 of the flour mixture until just incorporated and then the remaining cream mixture.
13. Mix the remaining 1/3 of the flour into the cake batter and then carefully pour it into the Bundt pan over the pineapple and brown sugar mixture.
14. Bake for 1 hour, or until a knife inserted into the middle of the cake comes out clean.
15. Allow the cake to rest for 15 minutes before inverting it onto a cake plate or platter.

Suggestions:

• I use this Silicone Pastry Brush to prepare my Bundt pan; it gets the grease in all of the nooks and crannies and helps to prevent the cake from sticking.
• Adding the eggs one at a time ensures that they get fully incorporated into the cake batter.
• Check the cake every 5 minutes after it has been in the oven for 45 minutes to make sure that it is not burning or overcooking. If you feel that the top of the cake is browning too quickly, tent the top of the cake with a piece of foil.
• There will be leftover pineapple juice from the canned pineapple; use it in a cocktail or enjoy it as is.

Improvements:

• Add unsweetened shredded coconut to the cake batter.
• Garnish with chopped macadamia nuts.
• You will need to use a Large Bundt Pan for this recipe. or else the batter may overflow during baking. I love that this particular pan has handles which make it easier to get in and out of the oven and to eventually flip the cake out onto a cake plate or platter.
  

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Aloha Hawaiian Pineapple Butter Cake – #BundtBakers

Ingredients:

• 1 (20-oz.) Can Crushed Pineapple
• 3 Tablespoons Unsalted Butter, Melted
• 1/2 Cup Light Brown Sugar, Packed
• 1 Cup Unsalted Butter, Room Temperature
• 2 1/2 Cups Granulated Sugar
• 6 Eggs
• 1 Tablespoon Vanilla Extract
• 2 2/3 Cups All-Purpose Flour
• 1/3 Cup Corn Starch
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Kosher Salt
• 2/3 Cup Heavy Whipping Cream
• 2/3 Cup Pineapple Juice

Directions:

1. Preheat oven to 325 degrees.
2. Grease and flour a large Bundt Pan.
3. Drain the pineapple, reserving the juice.
4. Stir together the drained pineapple, melted butter, and light brown sugar.
5. Spoon the pineapple mixture into the bottom of the prepared Bundt pan and even it out with the back of the spoon.
6. In a large mixing bowl, cream the room temperature butter and sugar together for 3 minutes on medium speed.
7. Add each egg one at a time, mixing in between until just incorporated.
8. Add the vanilla; mix for 30 seconds.
9. In a medium bowl, whisk together the flour, corn starch, baking powder, and salt; set aside
10. Whisk together the whipping cream and 2/3-cup pineapple juice.
11. Add 1/3 of the flour mixture to the cake batter; mix until just incorporated and then add 1/2 of the cream mixture.
12. Add another 1/3 of the flour mixture until just incorporated and then the remaining cream mixture.
13. Mix the remaining 1/3 of the flour into the cake batter and then carefully pour it into the Bundt pan over the pineapple and brown sugar mixture.
14. Bake for 1 hour, or until a knife inserted into the middle of the cake comes out clean.
15. Allow the cake to rest for 15 minutes before inverting it onto a cake plate or platter.

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Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes.

#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 of our lovely Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about Bundt Bakers can be found on our home page.

And don’t forget to take a peek at all of the Bundts the other talented bakers have baked this month:

• Aloha Hawaiian Pineapple Butter Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Banana Chocolate Chip Bundt by Palatable Pastime
• Basic Plain Cake by Sneha’s Recipe
• Black Forest Bundt Cake by All That’s Left Are The Crumbs
• Blue Cheese, Figs and Loin of Saxony Bundt Cake by I Love Bundt Cakes
• Brandy and Chocolate Bundt Cake by Bizcocheando
• Caramel Apple Bundt Cake by Making Miracles
• Chocolate Espresso Bundt Cake by Patty’s Cake
• Orange Bundt Cake by La Mejor Manera
• Pineapple Bundt Cake by Basic N Delicious
• Walnut-Whiskey Bundt Cake with Whiskey Glaze by Katin špajz
• When your cake is a Fail….Just Bundt! by A Day in the Life on the Farm