Super Easy Pineapple Bundt Cake

By Tatyana's Everyday Food · 110 min

Ingredients

Instructions

1. Preheat the oven to 335°F (168°C) and grease a large Bundt pan well, or use the butter and flour method.
2. Beat the softened butter, sugar and vanilla until fluffy, then mix in the melted white chocolate until smooth.
3. Add the eggs one at a time, mixing well after each. Warm the milk in the microwave until lukewarm, then pour it into the batter.
4. Sift the flour, salt and baking powder together, add to the batter and mix for 30 seconds with a hand mixer, or fold by hand until just combined.
5. Drain the crushed pineapple as well as possible, fold it into the batter, then pour the batter into the prepared pan.
6. Bake for 1 hour, up to 1 hour 20 minutes, until a toothpick inserted in the centre comes out clean.
7. Cool the cake upright in the pan for about 15 minutes, then turn it out onto a rack to cool completely.
8. For the topping, whip the chilled cream, confectioners' sugar, vanilla and pinch of salt on medium-high until stiff peaks form, about 5 minutes. Pipe or spread over the cooled cake if desired, and garnish with the cherries.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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