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Pineapple Bundt Cake with Sweet Strawberries
Pineapple Bundt Cake with Sweet Strawberries
Do you love a treat that is both sweet and refreshing? Then you will surely enjoy making this Pineapple Bundt Cake with Sweet Strawberries. It’s a delightful dessert that brings a taste of summer to your table, perfect for gatherings, brunches, or just a special treat for yourself. This Bundt cake is not only easy to prepare, but it also impresses with its vibrant flavors and beautiful presentation. The combination of pineapple and strawberries creates a taste sensation that is hard to resist. Let’s dive deep into why this recipe is a must-try and how to make it step-by-step!
Why Make This Recipe
There are many reasons to make this Pineapple Bundt Cake with Sweet Strawberries. First, the flavors are amazing! The sweetness of the pineapple and strawberries mingles perfectly with the moist cake, creating a dessert that is refreshing and satisfying.
It’s also a versatile recipe. You can serve it at family gatherings, birthday parties, or even as a weekday treat. This cake is sure to be a hit with kids and adults alike.
Moreover, it’s simple to make. Using a box cake mix makes your prep time quick, and yet the final product looks like something from a fancy bakery. This cake brings both the ease of preparation and the joy of a homemade dessert, making it a fantastic option for anyone who loves to bake.
How to Make Pineapple Bundt Cake with Sweet Strawberries
Ingredients
To make this delightful Pineapple Bundt Cake with Sweet Strawberries, you will need the following ingredients:
- 1 box yellow cake mix
- 3 eggs
- ½ cup butter, melted
- ⅓ cup crushed pineapple with juice
- ½ cup milk or buttermilk
- ⅔ cup sour cream or plain yogurt
- 1 teaspoon vanilla extract
- 3 tablespoons melted butter
- ¼ cup brown sugar
- 7 pineapple rings
- 3 cups strawberries, sliced
- 3 tablespoons sugar
Directions
Now, let’s get into the steps to create this delicious cake:
- Preheat your oven to 350°F and grease your Bundt pan.
- Sift the yellow cake mix into a small bowl.
- In a large mixing bowl, whisk together the eggs, melted butter, crushed pineapple with juice, milk or buttermilk, sour cream, and vanilla extract until smooth.
- Add the sifted cake mix to the wet ingredients and stir until fully combined.
- In a separate bowl, mix 3 tablespoons melted butter with brown sugar until smooth.
- Pour the brown sugar mixture into the bottom of the prepared Bundt pan and place the pineapple rings on top.
- Pour the cake batter over the pineapple rings and spread it evenly.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes, then invert it onto a serving plate.
- Prepare the strawberries by tossing them with sugar and let them sit for a few minutes.
- Fill the center of the inverted Bundt cake with sweet strawberries and serve.
How to Serve Pineapple Bundt Cake with Sweet Strawberries
Serving your Pineapple Bundt Cake with Sweet Strawberries is just as easy as making it. Here’s how you can present it beautifully:
- Slice the Cake: Use a serrated knife to cut the cake into even slices.
- Garnish: Add a dollop of whipped cream on top of each slice for an extra touch of decadence.
- Accompany with Strawberries: Make sure to serve the cake with the sweet strawberries stuffed in the center. This not only adds flavor but also gives a lovely pop of color to each plate.
- Pairing Options: Consider serving it with a scoop of vanilla ice cream or a drizzle of cream cheese frosting for a richer dessert experience.
How to Store Pineapple Bundt Cake with Sweet Strawberries
To keep your Pineapple Bundt Cake fresh and delicious, follow these storage tips:
- Room Temperature: If you plan to eat the cake within two days, you can store it at room temperature. Cover it with plastic wrap or place it in an airtight container.
- Refrigeration: For longer storage, place the cake in the refrigerator. Wrap it tightly in plastic wrap to prevent it from drying out. The cake can last up to a week in the fridge.
- Freezing: If you want to keep the cake for a longer time, you can freeze it. Wrap slices tightly in plastic wrap and then place them in a freezer-safe bag. The cake can be frozen for up to three months. Thaw it in the refrigerator overnight before serving.
Tips to Make Pineapple Bundt Cake with Sweet Strawberries
Here are some helpful tips to ensure your Pineapple Bundt Cake turns out perfectly:
- Quality Ingredients: Use fresh ingredients for the best flavor. Fresh strawberries and quality butter will enhance the taste of your cake.
- Don’t Overmix: Once you add the cake mix to the wet ingredients, mix until just combined. Overmixing can lead to a dense cake.
- Grease the Pan Well: Make sure to grease your Bundt pan thoroughly to help the cake release easily after baking.
- Check Doneness: Ovens can vary, so check your cake a few minutes before the timer goes off. Insert a toothpick to ensure it’s fully baked.
- Let It Cool: Allow the cake to cool in the pan before inverting. This prevents it from breaking apart.
Variation
You can customize this Pineapple Bundt Cake in several ways to suit your taste or dietary preferences:
- Different Toppings: Instead of strawberries, try using blueberries or raspberries for a different flavor.
- Add Nuts: For a little crunch, add chopped pecans or walnuts to the cake batter.
- Coconut Flakes: Mix in some shredded coconut for a tropical twist.
- Glaze: Drizzle a simple icing made from powdered sugar and milk over the top of the cake for added sweetness.
FAQs
1. How do I know when the cake is done baking?
Check the cake by inserting a toothpick into the center. If it comes out clean, the cake is done. If it has wet batter on it, bake for a few more minutes.
2. Can I make this cake ahead of time?
Yes, you can make this cake a day or two ahead. Just store it properly as described above, and it will stay fresh.
3. Is it necessary to use fresh strawberries?
While fresh strawberries taste best, you can use frozen strawberries. Just make sure to thaw and drain them properly before using to avoid excess moisture.
Enjoy making and sharing this vibrant Pineapple Bundt Cake with Sweet Strawberries. It’s sure to be a favorite among family and friends!
Print
Pineapple Bundt Cake with Sweet Strawberries
- Total Time: 65 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful dessert that combines the sweetness of pineapple and strawberries in an easy-to-make Bundt cake, perfect for any occasion.
Ingredients
Scale
- 1 box yellow cake mix
- 3 eggs
- ½ cup butter, melted
- ⅓ cup crushed pineapple with juice
- ½ cup milk or buttermilk
- ⅔ cup sour cream or plain yogurt
- 1 teaspoon vanilla extract
- 3 tablespoons melted butter
- ¼ cup brown sugar
- 7 pineapple rings
- 3 cups strawberries, sliced
- 3 tablespoons sugar
Instructions
- Preheat your oven to 350°F and grease your Bundt pan.
- Sift the yellow cake mix into a small bowl.
- In a large mixing bowl, whisk together the eggs, melted butter, crushed pineapple with juice, milk or buttermilk, sour cream, and vanilla extract until smooth.
- Add the sifted cake mix to the wet ingredients and stir until fully combined.
- In a separate bowl, mix 3 tablespoons melted butter with brown sugar until smooth.
- Pour the brown sugar mixture into the bottom of the prepared Bundt pan and place the pineapple rings on top.
- Pour the cake batter over the pineapple rings and spread it evenly.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes, then invert it onto a serving plate.
- Prepare the strawberries by tossing them with sugar and let them sit for a few minutes.
- Fill the center of the inverted Bundt cake with sweet strawberries and serve.
Notes
For added decadence, serve with whipped cream or a scoop of vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Pineapple Cake, Bundt Cake, Strawberry Dessert, Summer Dessert, Easy Cake Recipe
