When I think of spring dessert, I think pineapple cake. Why? It is the perfect tropical dessert and since I’m Cuban, tropical is in my blood.
I always have canned fruits in my pantry because there is always some recipe I can create with them, pineapples are one of them.
Start by mixing the sugar, butter, vanilla extract, milk and eggs and beat well with a handheld mixer. You want to be able to see a figure eight on the mixture and it should look creamy.
Stir in the pineapple with a spoon until well incorporated (reserve the liquid of the pineapple for the glaze later).
Slowly mix the dry ingredients with the wet until everything is smooth and then pour into the prepared Bundt pan and bake for 25-30 minutes.
While the cake is baking, prepare the glaze for the cake. Simply add the pineapple juice to the powdered sugar and mix. For a thicker glaze add more powdered sugar (1 tablespoon at a time).
With a toothpick check and see if the cake is ready. You will know when there is no residue left on the toothpick. If you don’t have a toothpick, you can use a knife and make a small incision.
You want to let the cake cool a little before you remove from the pan, about 15 to 20 minutes. With a knife or an icing spatula, simply go around the edges of the cake to separate from the wall of the pan.
Take a large plate and place over the pan and then flip over and the cake will pop out. If for some reason it is a little stuck, give it a soft pat until it pops out.
Let the cake cool before pouring on the glaze, another 15 – 30 minutes. I like to reserve some glaze to pour on each individual slice.
This goes great with a good, hot cup of coffee!