Pineapple Pistachio Bundt Cake

By now, I’m sure you’ve figured out that I am more partial to bundt cakes than layer cakes. Even though they take longer to bake, they’re quicker and easier to prepare and use less, if any, icing (not to mention that my cake decorating skills leave a lot to be desired.)  This past weekend I made hubby a special treat. Mike loves pistachios and pineapple, so I combined two of his favorites in one bundt cake. Then, instead of using vanilla extract in the icing, I substituted pineapple extract. What I love most about this cake is it doesn’t use any oil, which makes the texture so light and airy. Did I forget to mention that this also has coconut in it? That kind of gives it a tropical twist. So, there you have it, a moist and flavorful bundt cake, fit for a king (my pineapple king)!

I actually ditched the Vanilla Extract the last minute and used Pineapple Extract instead.

Preheat oven to 350° F. 

Prepare bundt pan. Even “old dogs” like me can still learn new tricks. In the past, I always used non-stick cooking spray, or butter and flour to prepare my bundt pans. Lately, however, the results have been disastrous with both methods (hit or miss). I knew there had to be an easier way and there is: Baker’s Joy Baking Spray (a non-stick cooking spray with flour in it). Why didn’t I think of that….genius! Works like a charm and is readily available at the supermarket. There are other recommended sprays for this purpose, but they are not always easy to find and are more costly. (No, I’m not endorsing this product for any personal gain, whatsoever; I’m just really excited that I found something that really works and is reasonably priced!)

In a large bowl, add dry pudding mix, dry cake mix, eggs, milk, undrained crushed pineapple and pineapple extract (or substitute vanilla). Don't let the name of this cake mislead you. You would think that a whole (undrained) can of pineapple would really be noticeable in flavor in a baked cake; but, from past experience, I know it only adds a “subtle” flavor. If you really want to taste the pineapple, you need to add pineapple extract, as well. That’s why I’m always well stocked on pineapple extract.

Beat well with hand mixer (or whisk), for about 2 minutes on medium speed. Stir in coconut (and nuts, if using). If desired, add 5 or 6 drops of green food coloring for more visual appeal (especially if you plan on making this for St. Patrick’s Day). 

Pour evenly into prepared bundt pan. Bake 50 to 55 minutes, or until wooden pick in center comes out clean. 

Cool in pan, on wire rack for at least 15 minutes. Turn out on plate. (With Baker's Joy, the cake literally just dropped out of the pan when inverted.) When completely cool, prepare icing. (Trust me, it can be a real nightmare if you try to frost a cake while it is still warm.)

See how the cake just pulled away from the sides? .......I'll say it again.....Genius!

Icing is not required, you can always opt for a little sprinkling of powdered sugar instead. But, if you do want icing, I’ve included those ingredients in the recipe.

Prepare icing (or see tip below for a quick-fix glaze): In medium bowl, sift 2 cups powdered sugar.  Meanwhile, melt 1/3 cup butter (on stove top or in microwave). Add melted butter, pineapple extract (or vanilla) and hot water. Stir well to combine. Drizzle over cooled cake, allowing glaze to drip down the sides. (The use of butter in this glaze makes it set much faster than other icings.) You can always omit the butter and make the standard glaze using only powdered sugar, milk and extract.

If desired, you can sprinkle additional coconut (plain or toasted) and/or chopped nuts over top.

TIP: If you’re pressed for time and don’t want to mess with making your own glaze, use a can of whipped vanilla frosting. Melt for about 12 seconds in microwave and pour over top of cake.

If you’d rather fully frost your cake, you could always combine Cool Whip with another box of pistachio pudding.

PINEAPPLE PISTACHIO BUNDT CAKE
Source: The Southern Lady Cooks
Posted by: www.meldingmagic.com

INGREDIENTS:

Cake:

• 1 (18.5 ounce) yellow cake mix without the pudding
• 1 (3.4 ounce) instant pistachio pudding
• 3 eggs
• 1/4 cup sour cream
• 1 cup milk
• 1 (8 ounce) can crushed pineapple, undrained
• 1 teaspoon pineapple extract (or substitute vanilla)
• 1 cup coconut
• 1 cup chopped nuts (any kind), optional
• Additional coconut for garnish, optional
• Additional chopped nuts for garnish, optional

Icing:

• 1/3 cup butter
• 2 cups powdered sugar
• 1 Tablespoon pineapple extract (or substitute vanilla)
• 3 Tablespoons hot water

DIRECTIONS:

1. Preheat oven to 350° F.
2. Prepare bundt pan. Baker’s Joy Baking Spray (with flour) works really well.
3. In large bowl, add dry pudding mix, dry cake mix, eggs, milk, undrained crushed pineapple and pineapple
    extract (or substitute vanilla).
4. Beat well with hand mixer (or whisk), for about 2 minutes on medium speed. Stir in coconut (and nuts, if
    using). If desired, add 5 or 6 drops of green food coloring for more visual appeal.
5. Pour evenly into prepared bundt pan. Bake 50 to 55 minutes, or until wooden pick in center comes out clean.
6. Cool in pan, on wire rack for at least 15 minutes. Turn out on plate. When completely cool, prepare icing. Icing
    is not required, you can always opt for a little sprinkling of powdered sugar instead.
7. Prepare Icing: In medium bowl, sift 2 cups powdered sugar.  Meanwhile, melt 1/3 cup butter (on stove top or 
    in microwave). Add melted butter, pineapple extract (or vanilla) and hot water. Stir well to combine. Drizzle over
    cooled cake, allowing glaze to drip down the sides. (The use of butter in this glaze makes it set much faster 
    than other icings.)
8. If desired, you can sprinkle additional coconut (plain or toasted) and/or chopped nuts over top.

TIP: If you’re pressed for time and don’t want to mess with making your own glaze, use a can of whipped vanilla frosting. Melt for about 12 seconds in microwave and pour over top of cake.