Pineapple Bundt Cake

Directions

1. 1
   TO MAKE THE CAKE: Preheat the oven to 350F.
2. 2
   Grease a 10-cup Bundt pan.
3. 3
   Using an electric mixer fitted with the paddle attachment, beat the butter and the 2 cups granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
4. 4
   Add the eggs, 1 at a time, beating on medium speed after each addition until incorporated.
5. 5
   Add the flour and salt and mix on medium-low just until incorporated.
6. 6
   Reserve 2 tablespoons of the drained pineapple to use for the syrup; stir the remaining pineapple and the vanilla into the batter.
7. 7
   Spoon the batter into the prepared pan.
8. 8
   Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes.
9. 9
   TO MAKE THE PINEAPPLE SYRUP: In a large saucepan set on medium-high heat, stir together the 1 cup granulated sugar and reserved pineapple syrup; bring to a boil.
10. 10
    Decrease the heat to medium and continue cooking, stirring, until the mixture thickens, about 5 minutes.
11. 11
    Remove from heat and stir in the 2 tablespoons reserved pineapple.
12. 12
    Set aside.
13. 13
    TO FINISH THE CAKE: Cool the cake in the pan for about 10 minutes.
14. 14
    Using thin wood or metal skewers, poke holes in the cake 1 to 1 1/2 inches apart, reaching almost to the bottom.
15. 15
    Pour the pineapple syrup evenly over the cake.
16. 16
    Let it sit another 10 minutes to let the syrup penetrate; invert the cake onto a cake stand or plate.
17. 17
    Dust with powdered sugar.
18. 18
    Serve warm or at room temperature.
19. 19
    Covered and kept at room temperature, this cake can be made at least 5 days in advance; or wrap it in plastic wrap and aluminum foil and freeze for up to 3 weeks.
20. 20
    Defrost in its wrapping at room temperature.
21. 21
    Although my cousin says the recipe doesnt work unless she uses canned pineapple in heavy syrup, Ive found a way to compensate.
22. 22
    If you can only find canned pineapple in its own juice, follow the recipe for the pineapple syrup above, but add 3 tablespoons corn syrup along with the sugar.
23. 23
    Works like a charm.