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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pineapple Bundt Cake Recipe

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This recipe for Pineapple Bundt Cake is from Lillie's Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (16 ounces) can crushed pineapple in heavy syrup
2 cups Bisquick
1 cup sifted all-purpose flour
1 teaspoon baking soda
1 cup sugar
3/4 cup sour cream
8 tablespoons (1 stick) butter
2 teaspoons vanilla
2 large eggs
2 tablespoons rum

Glaze:
Combine 1/4 cup sugar and 4 tablespoons butter and reserved pineapple syrup. Stir over low heat until sugar is dissolved and butter is melted. Remove from heat and add 2 tablespoons rum, if desired.
Directions:
Directions:
Preheat oven to 350º. Drain pineapple well; save syrup for glaze. Stir Bisquick, flour, and baking soda together and set aside. Beat sugar, sour cream, butter, and vanilla together for 2 minutes. Add eggs and beat. Add flour mixture and beat one minute. Mix in drained pineapple and rum. Pour into well-greased 9-inch Bundt pan. Bake for 45 minutes or until cake tests done. Remove cake from oven and spoon about half the glaze over the cake. Let stand 10 minutes and then turn onto serving plate. Spoon on remaining glaze. Cool before serving.
Number Of Servings:
Number Of Servings:
18 - 20

 

 

 

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