PINEAPPLE BUNDT CAKE

PINEAPPLE BUNDT CAKE

This blueberry pie cake with blueberry frosting is simply amazing!

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
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.
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