This recipe came from Dole, but I changed it rather unrecognizably since they start with a boxed cake mix.
I don’t do boxed cake mixes.
So, I combined parts of this recipe from Dole with another recipe for a yellow cake, and came up with something that turned out perfect with a huge moist cake, and good flavor.
Hope you like it.
- 1 c butter, softened
- 1 3/4 c sugar
- 2 tsp vanilla
- 3 lg eggs
- 2 lg egg yolks
- 2 1/4 c cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 3 oz box of instant vanilla pudding
- 3/4 pineapple juice
- 1 20 oz can crushed pineapple drained
- 1/2 c milk
- 1/2 c sour cream
- It is highly useful to bring all your refrigerated ingredients to room temperature to start. Eggs can be placed on “warm” in the microwave for 2 minutes. Butter on the “softening” cycle.
- Place the butter into a mixer and mix on high until it becomes a lemony color.
- Add the sugar and beat until well incorporated.
- Add the eggs one at a time, mixing on medium until mixed.
- Add the dry ingredients together and whisk together until evenly distributed.
- Similarly add the pineapple juice, milk and sour cream and vanilla together and whisk until mixed together.
- Alternate the dry and wet ingredients to the butter/sugar mixture, until all is well mixed.
- Add the pineapple and mix on low just until combined.
- Place in a greased/floured bundt cake form.
- Place in a 375° pre-heated oven for close to one hour. Check after about 45 minutes and every ten minutes until a skewer comes out clean.
- Cool for about ten minutes, then poke holes with the end of a wooden spoon at 2 inch intervals. Make a soaking mixture from remaining pineapple juice, 1 c of powdered sugar and 1 tsp vanilla. Pour over the holes until all is used. Continue cooling for about an hour and then invert onto a serving plate.
- Drizzle with a (2 c powdered sugar, 2 tbsp melted butter and a bit of milk if needed).
NOTES: You don’t have to use a bundt pan, and this will cook up faster in 3 cake pans. You can find out how to make “cake flour” under the tip section of this blog. Basically remove 2 tbsp of flour per cup and replace with 2 tbsp of cornstarch. The problem with the cake pans is that this cake is pretty soft and fragile and it will be hard once you have filled it with the soaking mixture to get it out without it breaking up.
SOURCE: Adapted from Dole Pineapple