Pineapple Cranberry Bundt Cake
A delicious twist on a classic Christmas cake! This sweet pineapple cake paired with tangy cranberries is the perfect combination!
Ingredients
- 1 box yellow cake mix
- 2/3 C. oil
- 4 eggs
- 1 small box vanilla instant pudding
- 1 C. sour cream
- 2/3 C. crushed pineapple canned and with juice
- 1 1/2 C. cranberries halved
Glaze
- 2 C. powdered sugar
- 2-4 Tbsp. milk or pineapple juice
- Sugared Cranberries for garnish optional, see directions in recipe notes
Instructions
- Preheat oven to 350 degrees and grease a bundt pan.
- Combine all cake ingredients in a large bowl (except cranberries). Stir until combined and then add cranberries.
- Pour into prepared bundt pan, spread batter out evenly and bake for 45-60 minutes or until an inserted knife comes out clean. Let cool.
- Glaze: Whisk ingredients together until smooth, if you want a thick glaze add as little milk as possible and pour over cooled Bundt cake! Enjoy!
Notes
Sugared Cranberries:
Combine 1/2 cup sugar and 1/2 cup water in a small saucepan over heat. Don't let boil, just heat until sugar is melted.
Add 1 cup fresh cranberries to sugar water and stir until coated and then take out and place on a cooling rack to let dry/cool for 1 hour.
Toss cranberries in 1/2 cup sugar!