When my kids were little, they loved pineapple cake. My son requested it for his birthday cake before he knew about frosting. I could only shield them from frosting for so long.
Now that my children are in middle school and they’ve been exposed to all manner of cakes, they still love pineapple cake. And I can feel good about serving it since it includes a serving of fruit in every slice.
This pineapple raisin Bundt cake is a delicious, light dessert that’s worthy of a special occasion. The natural fruity flavor of pineapple pairs well with sweet golden raisins, and the combination makes a great texture in a cake.
Easter dinner is elevated to the next level when the meal ends with this dessert. The glaze presents beautifully, and it also gives the cake just the right amount of sweetness. Even if you’re not an experienced baker, you’ll look like a pro with this easy recipe. I hope your family enjoys it as much as mine does!
Pineapple Raisin Bundt Cake
For the Cake
- 3 cups flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1½ cups sugar
- ½ cup butter, softened
- 4 eggs
- 1½ cups crushed pineapple
- 1 tsp. vanilla extract
- 1½ cups golden raisins
For the Glaze
- 1 cup powdered sugar
- 2 tbs. milk
- Preheat the oven to 350 degrees and grease a 12 cup Bundt pan.
- In a small bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, cream the sugar and butter by mixing well until light and fluffy. Add the eggs, crushed pineapple (with juice), and vanilla extract. Mix to combine well.
- Add the dry ingredients to the wet ingredients and mix to just combine. Stir in the golden raisins.
- Transfer the batter to the Bundt pan and bake for 55 to 60 minutes, or until a cake tester inserted in the cake comes out clean.
- Cool the cake in the Bundt pan for 10 minutes, then remove the cake from the pan and cool completely on a wire rack.
- To make the glaze, stir together the powdered sugar and the milk. Use a large spoon to drizzle the glaze all along the top of the cooled cake. It will drip down the sides on its own.
- Store the cake at room temperature until ready to serve.