Pineapple Passion Bundt Recipes

PINEAPPLE PASSION BUNDT

Steps:

• Heat oven to 180C/160C fan/gas 4. Top and tail the pineapple, then use a serrated knife to cut away the skin. Cut the flesh into eight wedges and remove the central core from each wedge. Slice the pineapple into small pieces about the thickness of a £1 coin, then roast on a baking tray for 20 mins until drier and golden. Leave to cool.
• Rub 1 tbsp of the butter around the inside of a 25cm bundt tin. Sprinkle in 1 tbsp flour, then turn the pan on its side and roll it, tapping gently, to move the flour around and coat the butter. Tap out any excess.
• Mix the milk with the passion fruit and set aside for a few mins - the acidity of the juice will sour the milk a little. With electric beaters, beat together the rest of the butter and the sugar in a bowl until light and fluffy. Add the flour, milk and passion fruit mixture, eggs, vanilla and ¼ tsp salt. Beat briefly until creamy and smooth, then fold in the pineapple pieces. Spoon the mix into the tin and level the top.
• Bake the bundt for 50-55 mins until risen, golden and a skewer inserted into the deepest part of the cake comes out clean. Sit the tin on a cooling rack until the cake is barely warm.
• Sift the icing sugar into a large bowl, then make a well in the middle and slowly mix in the passion fruit and milk to make a smooth, flowing glaze. Turn the cake onto a plate, brush with the glaze and leave to cool and set.

COCONUT PINEAPPLE BUNDT CAKE

Steps:

• Preheat the oven to 350°F. Generously butter a 3-quart Bundt pan; dust the pan with flour, shaking out any excess.
• In a medium mixing bowl, combine 1/2 cup of the flour with 2 cups of the flaked coconut, the pineapple, and walnuts; set aside.
• Whisk together the remaining 2 1/2 cups flour, the baking powder, baking soda, and salt in a medium bowl. Combine the butter and sugar in the bowl of a standing electric mixer fitted with the paddle attachment and beat until light and fluffy. Beat in the eggs, one at a time, then the vanilla and crème de cacao. Alternately stir in batches of the flour and 1 cup of the coconut milk, beginning and ending with the dry mixture. Fold in the coconut-pineapple-nut mixture. Transfer the batter to the prepared pan and use a rubber spatula to smooth the top.
• Bake until the top is golden brown and a tester inserted near the center of the cake comes out clean, about 1 hour and 10 minutes. Cool the cake in the pan for 5 minutes. Turn the cake out onto a wire rack; cool completely.
• While the cake cools, place the remaining cup of flaked coconut on a baking sheet, and toast in the oven for 5 to 6 minutes, until golden brown.
• To make the glaze, whisk the confectioners' sugar, pine-apple juice, and remaining 2 tablespoons coconut milk in a medium bowl to blend. Spoon the glaze over the cooled cake, then garnish with toasted flaked coconut. Allow the glaze to set for at least 15 minutes before serving.

PINEAPPLE BUNDT CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, egg whites and extract until well blended. Combine flour and baking powder; gradually add to creamed mixture, beating well after each addition. Stir in pineapple. , Pour into a greased 10-in. fluted tube pan. Bake at 350° for 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, combine glaze ingredients. Drizzle over cake.

PINEAPPLE POKE BUNDT CAKE

Steps:

• 1. Preheat oven to 350 F. Spray 12-cup bundt pan with cooking spray. Drain pineapple; measure 3/4 cup juice to use with cake mix. Reserve remaining juice for soaking mixture.
• 2. Beat cake mix, pudding mix, eggs, oil and 3/4 cup juice in large bowl with electric mixer for 2 min. Add 1 tablespoon vanilla. Fold in crushed pineapple. Pour into pan.
• 3. Bake 38-40 min. or until toothpick comes out clean.
• 4. Combine remaining pineapple juice, powdered sugar and melted butter in a small bowl while cake is baking. Add 1 tablespoon vanilla.
• 5. Remove cake from oven and set on a wire rack. Poke holes in cake with skewer at 1/2-inch intervals while still hot and in pan. Pour soaking mixture over cake (Note: if soaking mixture starts to pool, poke additional holes).
• 6. Allow to cool in pan 30-40 min., then flip cake upside down onto serving platter; remove pan. Cool completely then drizzle with glaze
• 7. GLAZEC: Combine powdered sugar and milk; whisk until completely combined. Cover with plastic wrap until ready to use