Pineapple Bundt Cake

Mimi Mimi
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This moist, soft, and luscious bundt cake is a great hit for any occasion. Serve it on the side of a meal or with fruit salad and a dollop of whip cream or just delicious with a warm tea! You won’t be disappointed you tried it! Enjoy!

1h 20m 14
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Wheat, Egg

Directions

Make the Cake

  1. Beat first six ingredients until smooth.

  2. Add baking powder and flour and mix well.

  3. Pour half of the batter into a greased bundt pan. Spread drained crushed pineapple over batter and sprinkle with cinnamon and sugar. Pour remaining batter on top of cinnamon and sugar.

  4. Bake at 350 degrees Fahrenheit for one hour. Sprinkle with confectioner’s sugar when cool. 

Notes:
This recipe image was generated using AI.

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2 Comments

Mariya •

had to know which are the 1st 6 ingredients

Raquel Malul Kosher.com Team •
Reply to Mariya

The ingredients go side to side rather than down the columns. 
If you go side to side in this recipe, it's correct. eggs, oil, salt, vanilla, sugar, pineapple juice. Thanks!

Mariya •

can this be made pesach friendly? just sub for almond flour? flour?