Servings: 10 people
Calories: 320kcal
Cost: $10.00
Equipment
- 10-inch Tube Pan
- Mixing Bowls
- Electric Mixer
- Whisk
- Rubber Spatula
Ingredients
- 4 large eggs
- 227 g granulated sugar
- 360 g all-purpose flour
- 5 g baking powder
- 2.5 g baking soda
- 2.5 g salt
- 240 g crushed pineapple (drained) drained but slightly moist
- q.s. powdered sugar (for glaze) mixed with a bit of pineapple juice
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 10-inch tube pan or bundt pan.
- In a large bowl, cream together the butter and sugar for at least five minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in the crushed pineapple.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 75 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Optionally, drizzle with a powdered sugar glaze while the cake is still warm.
Notes
For added flavor, consider using vanilla or almond extract in the batter. You can experiment with different variations, such as adding shredded coconut or cream cheese for richness. The cake keeps well at room temperature for up to five days, or you can refrigerate it for up to a week. This cake also freezes nicely; wrap it tightly to prevent freezer burn.
Nutrition
Calories: 320kcal | Carbohydrates: 45g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 150mg | Potassium: 110mg | Fiber: 1g | Sugar: 25g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg
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