1 food processor if using fresh pineapple or pineapple tidbits
1 Oven
1 bundt pan 12 cup or less capacity
Ingredients
Cake Batter
2 cupsall purpose flour
1 1/2tspbaking powder
1 tspbaking soda
1/8tspsalt
1 cup granulated sugar
2tbsplemon juice
3/4cupcrushed pineapplefrom a tin or fresh, pressed a little to remove a bit of liquid juice
1/3cupyogurtI used greek styled oat yogurt
1/4cup apple sauce
1/2cup coconut milk
Passionfruit Drizzle
6passionfruitpurple ones with yellow seeds
4tbspconfectionary sugar you can add more or less depending on your taste
1tsplemon 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!