Pineapple Bundt Cake

Name: Pineapple Bundt Cake
Yield: serves 12
Ingredients: 1 cup (2 sticks) unsalted butter, at room temperature; 2 cups granulated sugar; 5 large eggs; 2 cups all-purpose flour; 1/2 teaspoon kosher salt; 1 (20-ounce) can crushed pineapple in heavy syrup, drained, with juice and 2 tablespoons pineapple reserved for glaze; 1 teaspoon vanilla extract; 1 cup granulated sugar; Reserved syrup from crushed pineapple; 2 tablespoons reserved crushed pineapple; Powdered sugar, for dusting the finished cake

December 14, 2011

I know it’s tough to keep things fresh in the salt air, but my favorite cousin’s pineapple Bundt cake stays delectably moist for days—even at the beach. Sometimes I make it ahead and tote it to the beach; other times I make it there and keep it on hand. Who knows when we might be inspired to host a last-minute party? My cousin Vicki has been making this cake forever. She still bakes it in her grandmother Hille’s cast-iron Bundt pan, which she inherited along with a boxful of prized family recipes. Vicki says, “Every time I make this cake I feel like my grandmother is watching over me.”

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