Pinkglow® Bundt Cake with Strawberry Glaze



For the bundt cake:

• 3 cups all-purpose flour

• 1 ½ cups granulated sugar

• ⅓ cup oil

• 2 eggs

• 14-16 ounces crushed Pinkglow® Pineapple with juice (~2 cups)

• 1 teaspoon baking soda

• 1 teaspoon vanilla extract

• ¼ teaspoon salt


For the strawberry glaze:

• 1 cup mashed strawberries (12-14 medium-sized berries)

• 1 cup granulated sugar

• 3 tablespoons cornstarch

• ¾ cup water


To make the bundt cake:

  1. Preheat the oven to 350 degrees.
  2. Cut the pineapple into chunks and place it all in a food processor. Process it until it has a crushed texture, with no large chunks. NOTE: feel free to reserve some pineapple slices for topping the bundt cake. You only need 14-16 ounces (~2 cups) of crushed pineapple for the recipe, and a pineapple typically produces slightly more.
  3. Place the crushed pineapple in a medium sized bowl or in a stand mixer. Add sugar, eggs, oil and vanilla. Use a hand mixer or a stand mixer fitted with the paddle attachment to mix until combined.
  4. In a separate bowl, whisk together the dry ingredients (flour, baking soda and salt).
  5. Add the dry ingredients to the wet ingredients in 2-3 portions. Mix well after each addition.
  6. Thoroughly grease a bundt pan with flour-based spray or baking grease, then evenly spread the batter throughout the pan.
  7. Bake for 45-60 minutes or until a toothpick comes out clean.
  8. Remove the bundt from the oven and allow it to cool for 10-15 minutes, then flip it on to a cooling rack to remove it from the pan. Set it aside to cool while you make the glaze.


To make the strawberry glaze:

  1. Use a food processor to finely mash 12-14 strawberries (1 cup mashed strawberries is needed).
  2. Place the mashed strawberries, sugar, water and cornstarch in a medium-sized saucepan and heat on medium, stirring often.
  3. Let the mixture simmer until it thickens (about 3-5 minutes), then remove it from heat.
  4. Run the glaze through a sieve to remove any larger chunks, then allow it to cool to room temperature.
  5. Once the cake and the glaze have cooled to room temperature, pour the glaze over the cake to decorate it. Save any extra glaze for additional topping on each slice!