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Pineapple Bundt Cake with Sweet Strawberries

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This Pineapple Bundt Cake with Sweet Strawberries is a tropical-inspired dessert featuring caramelized pineapple rings, a moist yellow cake enhanced with sour cream and crushed pineapple, and a vibrant topping of sugared fresh strawberries.

Ingredients

1 box yellow cake mix

3 eggs

½ cup butter, melted

1/3 cup crushed pineapple with juice

½ cup milk or buttermilk

2/3 cup sour cream or plain yogurt

1 teaspoon vanilla extract

3 tablespoons melted butter

¼ cup brown sugar

7 pineapple rings

3 cups strawberries, sliced

3 tablespoons sugar

Instructions

  1. Preheat oven to 350°F and grease your Bundt pan thoroughly.
  2. Sift the yellow cake mix into a small bowl to remove lumps and set aside.
  3. In a large mixing bowl, whisk together eggs, melted butter, crushed pineapple with juice, milk, sour cream, and vanilla extract until smooth.
  4. Add the sifted cake mix into the wet ingredients and stir until fully combined.
  5. In a separate small bowl, mix 3 tablespoons of melted butter with the brown sugar until smooth.
  6. Pour the brown sugar mixture into the bottom of the prepared Bundt pan.
  7. Place the pineapple rings on top of the brown sugar layer, laying them as flat as possible.
  8. Gently pour the cake batter over the pineapple rings and spread evenly.
  9. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
  10. Allow the cake to cool in the pan before inverting it onto a serving plate.
  11. Meanwhile, prepare the strawberries by gently folding sliced strawberries with sugar. Let sit for a few minutes until juicy.
  12. Fill the center of the Bundt cake with the sweet strawberries for decoration and serve.

Notes

  • Grease the Bundt pan well to avoid sticking, especially in the grooves.
  • Fresh pineapple can be used instead of canned; slice it thinly.
  • Plain yogurt or Greek yogurt can substitute for sour cream.
  • Can be made a day ahead; add strawberries before serving.
  • Store covered at room temp (2 days) or refrigerated (5 days).
  • Freeze without strawberries for up to 2 months.
  • To reheat, microwave individual slices for 15–20 seconds.

Nutrition

Find it online: https://recipesbyjanet.com/pineapple-bundt-cake-with-sweet-strawberries/