Easy Pineapple Bundt Cake Recipe (video)

pineapple bundt cake recipe with whipped cream

Welcome spring and warmer weather with this bright and delicious pineapple bundt cake! It’s packed with fruity tropical pineapple flavor and topped with a fluffy whipped cream frosting. Plus, this bundt cake recipe is super easy to make – just 15 minutes and it’s in the oven! This pineapple cake is perfect for any occasion, or with just a cup of coffee in the morning.

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Super Easy Cake Recipe

Bundt cakes are the ultimate cakes for the lazy baker. They require little prep time and no or little to no decorating afterwards. For this pineapple cake recipe, I added the pineapple directly into the batter for the most flavor. To garnish the top, I add just a simple whipped cream frosting topped with maraschino cherries and pineapple chunks. The simplicity is elegant and eye-catching!

Secret Bundt Cake Ingredient!

My secret to making a moist and delicious Bundt cake is to add melted chocolate to the batter. The chocolate adds incredible moisture to the cake and just a little bit of flavor. For this pineapple cake recipe I used white chocolate; for others, I use dark or milk chocolate.

pineapple cake recipe with whipped cream frosting and cherries

How cute is this mini pineapple?! It’s a sweet, South African variety! I bought this one at Safeway and I’ve seen them at Whole Foods, too.

How to Make a Pineapple Bundt Cake

  1. Preheat the oven to 335F. Prepare a large Bundt cake pan by spraying the pan well with a baking spray; or use the butter and flour method.
  2. In a large mixing bowl, cream together the softened butter, sugar and vanilla for a few minutes until the mixture is fluffy. Add in the melted chocolate and mix again until smooth. Begin adding the eggs, one at a time, and mix well after each addition. Warm the milk in the microwave until lukewarm, then pour into the batter.
  3. In a separate bowl, combine the dry ingredients: flour, salt and baking powder. Sift the dry ingredients into the batter and mix for 30 seconds with a hand mixer, or mix in by hand just until the dry ingredients are incorporated.
  4. Drain as much of the juice from the crushed pineapple as possible, then add to the batter and fold. Transfer the batter into the prepared pan. Bake in the preheated oven for 1 hour, up to 1 hour and 20 minutes; until a toothpick inserted into the center comes out clean.
  5. Allow the cake to cool upright in the pan for about 15 minutes, then invert onto a cooling rack to cool completely.

Optional Whipped Cream Frosting

This easy pineapple cake can be enjoyed with or without frosting!

  1. For the whipped cream, simply combine the chilled heavy cream, sugar, vanilla and salt in a stand mixer bowl. Whisk on medium-high speed until stiff peaks form, about 5 minutes.
  2. If desired, transfer the cream into a piping bag and garnish the top of the cooled cake. I used a French open star tip #8ft.
  3. Un-frosted cake can stand at room temperature, covered with plastic. Refrigerate frosted cake in a covered stand.
south African mini pineapple

Bundt Cake Baking Tip!

Have you ever baked a bundt cake only for it to get stuck in the pan? Worst feeling ever! To avoid that disaster in the future, make sure to use a baking spray that contains a starch. I get mine from Williams Sonoma. Or, try buttering and flouring the pan. For this, simply use a square of softened butter and using your fingers, grease the inside. Then, add approximately ¼ cup all-purpose flour to the pan and rotate it around until the flour coats the butter. Dump any excess flour out. Use this method for a perfect bundt cake every time!

pineapple bundt cake slice on plate

More Recipes!

Enjoyed this easy and delicious tropical cake recipe? Check out these other recipes you’re sure to love!

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Easy Pineapple Bundt Cake Recipe with video

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pineapple bundt cake recipe with whipped cream
5 from 1 vote

Easy Pineapple Bundt Cake Recipe (video)

20 mins prep + 1 hr cook
12 servings
The easiest moist pineapple Bundt cake with crushed pineapple and whipped cream topping!

Ingredients 

  • 3/4 cup butter, softened
  • 3/4 cup white granulated sugar
  • 1 tsp vanilla extract
  • 1 cup white chocolate, melted
  • 4 large eggs
  • 1 cup milk, lukewarm
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 4 tsp baking powder
  • 1 cup crushed pineapple, drained

For Frosting:

  • 1 1/2 cups heavy cream, chilled
  • 1 cup confectioner’s sugar
  • 1 tsp vanilla extract
  • pinch of salt
  • 10-12 maraschino cherries, for garnish

Instructions

  • Preheat the oven to 335F. Prepare a large bundt cake pan by spraying the pan well with a baking spray; or use the butter and flour method.
  • In a large mixing bowl, cream together the softened butter, sugar and vanilla for a few minutes until the mixture is fluffy. Add in the melted chocolate and mix again until smooth. Begin adding the eggs, one at a time, and mix well after each addition. Warm the milk in the microwave until lukewarm, then pour into the batter.
  • In a separate bowl, combine the dry ingredients: flour, salt and baking powder. Sift the dry ingredients into the batter and mix for 30 seconds with a hand mixer, or mix in by hand just until the dry ingredients are incorporated.
  • Drain as much of the juice from the crushed pineapple as possible, then add to the batter and fold. Transfer the batter into the prepared pan. Bake in the preheated oven for 1 hour, up to 1 hour and 20 minutes; until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool upright in the pan for about 15 minutes, then invert onto a cooling rack to cool completely.
  • Cake can be enjoyed with or without frosting. For the whipped cream, simply combine the chilled heavy cream, sugar, vanilla and salt in a stand mixer bowl. Whisk on medium-high speed until stiff peaks form, about 5 minutes.
  • If desired, transfer the cream into a piping bag and garnish the top of the cooled cake. I used a French open star tip #8ft.
  • Un-frosted cake can stand at room temperature, covered with plastic. Refrigerate frosted cake in a covered stand.

Nutrition

Calories: 484kcal | Carbohydrates: 52g | Protein: 6g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 346mg | Potassium: 156mg | Fiber: 1g | Sugar: 34g | Vitamin A: 930IU | Vitamin C: 2mg | Calcium: 164mg | Iron: 2mg