Pineapple Bundt Cake with Lemon Drizzle

I made this cake for Kramer’s office yesterday and I really liked it! Normally I don’t get a chance to taste cakes that I make for his office (it’s not very nice to send a cake with a slice taken out of it!), but I met him for lunch that day and got a chance to try this one! The cinnamon really went well with the pineapple and lemon flavor. It was dense, moist, and slightly sweet. This is perfect to have for breakfast or as a light desert. I really liked this because it’s an unexpected treat for winter time. Recipe after the jump!

Pineapple Bundt Cake with Lemon Drizzle
Round up your ingredients.

Pineapple Bundt Cake with Lemon Drizzle
Combine the flour and baking powder in a bowl and set aside.

Pineapple Bundt Cake with Lemon Drizzle
Beat the butter and sugar together well until light and fluffy (about 3-5 minutes).

Pineapple Bundt Cake with Lemon DrizzlePineapple Bundt Cake with Lemon Drizzle
Add the cinnamon and salt, then beat in the eggs then egg whites one by one, combining well. Beat in the lemon extract until batter is fluffy.

Pineapple Bundt Cake with Lemon DrizzlePineapple Bundt Cake with Lemon Drizzle
Stir in the pineapple.

Pineapple Bundt Cake with Lemon Drizzle
Spread the batter into your prepared 10 inch bundt pan. Bake for 55-60 minutes at 350 degrees F.

Pineapple Bundt Cake with Lemon Drizzle
Remove just when golden.

Pineapple Bundt Cake with Lemon Drizzle
When the cake is cooled, make your lemon drizzle icing by whisking together powdered sugar, milk, and lemon extract.

Pineapple Bundt Cake with Lemon Drizzle
Make sure it’s thick, but still thin enough to pour over the cake with a spoon.

Pineapple Bundt Cake with Lemon DrizzlePineapple Bundt Cake with Lemon Drizzle

5.0 from 1 reviews
Pineapple Bundt Cake with Lemon Drizzle
Cook time: 
Total time: 
Bundt Cake
  • 2⅔ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup (2 sticks) butter, softened
  • 1½ cups sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 eggs
  • 2 egg whites
  • 2 teaspoons lemon extract
  • 1 (16 ounce) can crushed pineapple, undrained
  • 1 cup powdered sugar
  • 1 tablespoon + ½ teaspoon milk
  • ½ teaspoon lemon extract
  1. Preheat oven to 350 degrees F. Grease a 10 inch bundt cake pan.
  2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (at least 3 minutes, preferably 5 minutes). Add the cinnamon and salt, then beat in the eggs and egg whites one at a time. Then add the lemon extract and beat together until fluffy.
  3. In another bowl, combine flour and baking powder. Slowly, combine wet ingredients with dry ingredients. Stir in the pineapple. Pour the batter into a greased bundt pan and spread flat.
  4. Bake at 350 degrees F for 55-60 minutes. Allow to cool completely before removing from the pan (I like to put the bundt pan on top of a wire cooling rack so the air can circulate).
  5. For the glaze, get a small bowl. Sift the powdered sugar into it, then add the milk and lemon extract. If needed, add in small drops of milk ¼ to ½ teaspoon at a time. Drizzle over cake with a spoon or a Ziploc bag with the tip cut off.
Adapted From


12 Responses

  1. gorgeous photo! Sounds divine.

  2. Nicole says:

    Mmmm! Your photos are gorgeous.

  3. ingrid says:

    Normally the photos of the drizzle dripping off are my fave but I love the photo of the “top” of the bundt. It’s the 5th one up from the bottom.
    Since I’m in FL I’m thinking I can switch it up and make it more tropical, like using coconut extract inplace of the lemon and adding shredded coconut to the batter. Toasted chopped macadamia nuts would be a yummy addition at the end with the drizzle. How about coconut milk instead of regular in the drizzle? YUM!
    Thanks for sharing the recipe! Can’t wait to give it a try….

  4. Donna says:

    Love your pictures. Love the cake. Can’t wait to try it.

  5. bakerista says:

    This looks amazing…I’m going to get me some pineapple and try it out! :)

  6. joanne says:

    I think this would be perfect for my dinner Monday night. It looks refreshing for after a big steak dinner that your Mother is making. You can bring it!
    Love Mommy

  7. ingrid says:

    Made this last night it was very good though mine had the dense texture and tight crumb of a pound cake. Don’t know if it was because of my changes or not but everyone enjoyed it! I did though mess up some on the glaze. Mine was too thick so it didn’t “drizzle” down the sides nicely like yours.

  8. icejobjob says:


  9. Bambear2002 says:

    This was the best thing that’s ever happened to me. The smell was too much and I couldn’t even wait for the cake to really cool all the way and it was heaven. I made the lemon glaze too lemony on accident (misread and put in double the lemon extract) so I just made the glaze again without the lemon extract and mixed it so I had double the amount and used it all. So good. So good.

  10. […] From the Crepes of Wrath Banana-caramel bundt cake Root beer bundt cake Pineapple bundt cake […]

Leave a Reply to oneshotbeyond Cancel reply

©2020 The Crepes of Wrath