Pineapple Bundt Cake


1. Preheat your oven to 350 degrees F and grease a 10-inch bundt pan with butter or baking cooking spray.

2. In a large bowl, mix the pineapple juice, melted butter, and muffin mix until smooth. Add in the eggs and crushed/ chunk pineapple and mix on high speed for 2 minutes. Transfer to prepared Bundt cake pan.

3. Bake the cake for 38-45 minutes, or until a toothpick placed into the cake comes out clean. Allow the cake to completely cool.

4. Meanwhile, mix your glaze ingredients in a small saucepan and cook over medium heat until the butter has melted through. Remove from heat.

5. Using a toothpick, poke holes throughout the bottom of the cake. Pour 1/3 of the glaze over the bottom of the cake and allow to cool for 10-15 minutes.

6. Turn the cake over onto a serving platter. Add 1.5 cups powdered sugar to the remaining glaze & spoon over the top. Serve and enjoy!


  • 1 box Duinkerken Muffin Mix 470g.
  • 1/2 cup salted butter, melted.
  • 1/2 cup pineapple juice
  • 2 eggs
  • 1 cup crushed or chunked pineapple.


  • 3/4 cup pineapple juice
  • 1 cup powdered sugar
  • 1/4 cup butter, room temperature

Products used in this recipe

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