- 1 box white cake mix not prepared
- 1 can coconut milk full fat, 13.5 ounces
- 1 can crushed pineapple 20 ounces
- 4 large eggs
- 1 cup powdered sugar
- optional diced pineapple, fresh or canned
Instructions
- Drain the canned crushed pineapple, reserving the liquid.
- In a large bowl, combing the coconut milk, eggs, and cake mix. Beat with an electric mixer until well incorporated, scraping down sides of the bowl with a spatula as needed.
- Add the drained pineapple and mix well.
- Pour batter into a well greased bundt pan and bake at 350° F for 50 - 60 minutes (until a toothpick inserted in the deepest part comes out clean).
- Allow the cake to cool at least 10 minutes before turning it out onto a serving plate.
- While cake is cooling, in a small bowl, whisk reserved pineapple juice into the powdered sugar, one tablespoon at a time, until desired consistency is reached.
- When cake is fully cooled, drizzle with icing and fill center with diced pineapple.
https://www.mamalovesfood.com/pineapple-bundt-cake/#wprm-recipe-container-40784
