Pineapple Lemon Inside-Out Cake
Adapted from The Cake Doctor
Nonstick baking spray
1 package (18.25 oz) plain lemon cake mix
1 can (15.25 oz) crushed pineapple packed in juice, divided into 2 1-cup portions
1/4 cup granulated sugar
1/2 cup vegetable oil
4 large eggs
1 cup confectioners' sugar, sifted
1 tbsp fresh lemon juice
1. Place a rack in the center of the oven and preheat to 350F. Generously grease a standard bundt pan with nonstick baking spray. Set the pan aside.
2. Place the cake mix, 1 cup undrained crushed pineapple, sugar, oil, and eggs in a large mixing bowl and beat with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase mixer speed to medium and beat for 2 more minutes, scraping down the sides of the bowl as needed. Pour batter into the prepared pan and place in the oven.
3. Bake until the cake springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 45-50 minutes. Remove pan from the oven and place on a wire rack to cool for 15 minutes. If necessary, run a long, sharp knife around the edge of the cake. Invert it onto a cake stand or serving platter and allow to cool completely, about 30 minutes.
4. Meanwhile, make the glaze. Drain the remaining 1 cup crushed pineapple and reserve the juice. Combine the confectioners' sugar, 2 tbsp of the reserved pineapple juice, and the lemon juice in a small bowl and stir until smooth.
5. Using a pastry brush, spread the glaze over the cooled cake. Spoon the remaining 1 cup of drained pineapple on top of the glaze. Slice and serve.
Printed from Playing House