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