pineapple bundt cake

Categories
Cake/cookie
Yield
12 servings
MeasureIngredient
1 cup Butter or margarine,
  Softened
1½ cup Sugar
Eggs, lightly beaten
Egg whites
1 cup Confectioners' sugar
To 2 Tblsp Milk
2 teaspoons Lemon extract
2⅔ cup All-purpose flour
1 teaspoon Baking powder
8 oz can Crushed pineapple,
  Undrained
½ teaspoon Lemon extract

GLAZE

In a mixing bowl, cream butter and sugar. Add eggs, egg whites and lemon extract; beat until fluffy, about 2 minutes. Combine flour and baking powder; gradually add to creamed mixture. Stir in pineapple.

Pour into a greased 10-inch bundt pan. Bake at 350 for 55 to 60 minutes. Cool in pan 10 minutes before removing to a wire rack. Cool.

In a small bowl combine glaze ingredients until smooth. Drizzle over cake.

Yield: 12-16 servings.

Source: Taste of Home, Feb/Mar 95 Typed for you by Marjorie Scofield March 27, 1995

Recipe By : Fayne Lutz, Taos, New Mexico From: Marjorie Scofield Date: 04-05-95 (159) Fido: Cooking

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