Change things up with this delicious tropical bundt cake that pairs pineapple and passionfruit with the hint of coconut!
This pineapple cake is irresistible!
- Enjoy bits of pineapple with a tangy passionfruit drizzle with each bitefull!
- It’s lusciously soft and incredibly moist. Eating this cake is like eating a flavourful cloud!
- It’s vegan – no dairy and no eggs in this recipe!
- Easily dressed with fruits, coconut shredding or nuts!
Reasons to make this cake TODAY!
- Easy: One bowl. No stand mixer required just a mixing spoon and you’re done! You may be even done before your oven finishes preheating!
- Time: I found 40 minutes to be the magic number for this cake. Too little and it’s too soft and undercooked and too much it becomes burned. When it comes to baking you need to keep an eye on it and check the cake with a toothpick to ensure it’s cooked through.
- Texture: The best part of a cake is the softness. This cake has added liquid in it so it’s a bit spongey as well.
- Flavour: I live in Canada so going to the tropics is not easy for me. This cake will remind you of a delicious tropical drink!
Pineapple cake from scratch!
Don’t be timid by fruits in your cake! You will be addicted to this cake and be so glad you made it!
Pineapple
This recipe has our pineapple being the showstopper! If you don’t feel comfortable using pineapple in a can, don’t worry! You can use fresh pineapples! I would pulse it through a food processor and save that precious sweet juice that is liquid gold for this recipe!
Mixing your wet ingredients
The three simple wet ingredients to make this a moist and delicious cake are apple sauce, a thick dairy free yogurt and coconut milk (for that added tropical hit that we crave!). This cake will continue to stay moist even being stored in the fridge! Mix everything together including your sugar.
Mixing your dry ingredients
Pretty straightforward, you’ll mix your dry ingredients together in a separate bowl, or if you’re like me, just mix it into the same bowl with the wet ingredients.
What is Passionfruit?
There are two types of passionfruits I’ve had: granadilla and purple. This recipes uses purple. It’s smaller and not much bigger than an egg. It can have a dull purple skin with a vibrant yellow seeded inside. It can be very tart for someone who has never had it before!
Here’s a website talking about its benefits!
Passionfruit drizzle
For this recipe, cut your 6 passionfruits in half and scoop the insides with a spoon into a medium bowl. I add some icing sugar to the bowl as it’ll cut the tang in half and make it more sweeter. You could omit it if you’re trying to find a way to cut the sugar consumption.
What if you don’t like seeds on your cake?
You could, alternatively, blend all the ingredients for a more smoother drizzle. I haven’t tried this though as I love the texture of crunching on seeds!
What size should my pan be?
Most standard bundt pans are 12 cup capacity. The one that I have pictured in this recipe is a 12 cup capacity bundt pan. However, don’t be surprised if you don’t have enough batter to fill “12 cups”. You could try doubling the recipe, but for my family needs I enjoyed the smaller cake size!
Tips for success
- Crushed pineapple: Sometimes, I don’t have crushed on hand so I used tidbits instead. I used a sharp knife and cut the pieces very small. I added some of the liquid from the can. Alternatively, if you don’t have canned – use fresh and either pulse it in a food processor or cut it by hand. You do need 2 tablespoons of the juice.
- Make sure your baking soda and baking powder have not expired otherwise it can change the taste and look of your cake.
- add coconut extract if you want more of a tropical taste. I would also add coconut shredding on the top if desired.
- Add more icing sugar to the passionfruit drizzle if you want it taste sweeter.
How do I prevent my batter from sticking to the pan when finished baking?
Bundt pans are generally different than your standard pans and loaves you use for baking. There’s a lot of intricate details that are needed in creating a unique and beautiful shape.
A few things I’ve done to help is:
- 1) I don’t directly spray my spray into the pan. Rather, I take a pastry brush and spread a thin layer taking my time to go into every nook and crevice.
- 2) I sometimes lightly sift flour into the pan being sure not to overdo it. It’s just a thin layer. Alternatively you could use sugar too.
- 3) Take it out after it’s done cooling for a half hour. I’ve made the mistake when I’ve been impatient and taken out too soon and it falls apart. I’ve also made the mistake letting it cool for too long and it getting stuck inside. When it becomes time to remove your cake from the pan I suggest putting a cutting board or something that covers the top of the pan and gently turning it upside down onto the board. This will require two hands. Then tap it very gently on the top of the pan and proceed to slowly lift the pan from the cake. It’s always a stressful 5 seconds but so worth it when you see the final result!
How do you store the cake?
I wouldn’t leave this cake on the counter for too long as it has fruits in it. Wrap it up and store in the fridge for up to 5 days. It’s so addictive that you may not have it for that long!
If you’re using it for an event, I would make it the day of or, if you don’t have time, the day before so it stays fresh and moist!
Alternative cake pans
This recipe would make delicious muffins! If you don’t have a bundt cake then a regular cake pan should be fine. It won’t make a particularly high cake!
Loving bundt cakes? Try this recipe:
Pineapple Coconut Bundt Cake with Passionfruit Drizzle
Equipment
- 1 mixing bowl
- 1 food processor if using fresh pineapple or pineapple tidbits
- 1 Oven
- 1 bundt pan 12 cup or less capacity
Ingredients
Cake Batter
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/8 tsp salt
- 1 cup granulated sugar
- 2 tbsp lemon juice
- 3/4 cup crushed pineapple from a tin or fresh, pressed a little to remove a bit of liquid juice
- 1/3 cup yogurt I used greek styled oat yogurt
- 1/4 cup apple sauce
- 1/2 cup coconut milk
Passionfruit Drizzle
- 6 passionfruit purple ones with yellow seeds
- 4 tbsp confectionary sugar you can add more or less depending on your taste
- 1 tsp lemon juice
Instructions
- Preheat the oven to 350F
- Grease your bundt cake and softly sift flour inside
Cake Batter
- Add in all the dry ingredients in one bowl except sugar
- Add in your wet ingredients and beat your sugar in
- Add in your crushed pineapple
- Add in your dry ingredients to your wet ingredient bowl
- carefully pour your batter inside the prepared bundt cake
- Tap the pan on the counter/table to even out the battle and remove air bubbles
- Bake for 40 minutes or until it's still soft yet firm (I eyeball it but you can use a toothpick to see if it's cooked through)
- Let it sit on the counter for an hour and then carefully turn it upside down on a prepared cake plate
- Let it cool completely
Prepare Passionfruit Drizzle
- Add all your ingredients to the drizzle
- Drizzle your passionfruit all over the bundt cake. Allow it to pool at the bottom of the cake. This will be absorbed by the cake and add to the moistness and the tanginess of the cake!
Nutrition
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