A plate serving pineapple passion bundt cake

Pineapple passion bundt

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(5 ratings)

Prep: 15 mins Cook: 1 hr, 15 mins plus cooling


Serves 16

Impress friends and family with this vibrant pineapple and passionfruit cake, perfect as a mid morning treat or as a centrepiece dessert

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal327
  • fat15g
  • saturates9g
  • carbs42g
  • sugars25g
  • fibre2g
  • protein5g
  • salt0.3g
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    For the sponge

    • 1 small, ripe pineapple (300g pineapple after trimmings)



      With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

    • 250g unsalted butter, softened
    • 350g self-raising flour, plus 1 tbsp
    • 100ml whole milk
    • seeds and juice of 2 passion fruits
    • 250g golden caster sugar
    • 4 large eggs, at room temperature



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • seeds from 1 vanilla pod, or 1 tsp vanilla extract

    For the icing

    • 100g icing sugar
    • seeds and juice of 1 passion fruit
    • 2-3 tsp whole milk


    1. Heat oven to 180C/160C fan/gas 4. Top and tail the pineapple, then use a serrated knife to cut away the skin. Cut the flesh into eight wedges and remove the central core from each wedge. Slice the pineapple into small pieces about the thickness of a £1 coin, then roast on a baking tray for 20 mins until drier and golden. Leave to cool.

    2. Rub 1 tbsp of the butter around the inside of a 25cm bundt tin. Sprinkle in 1 tbsp flour, then turn the pan on its side and roll it, tapping gently, to move the flour around and coat the butter. Tap out any excess.

    3. Mix the milk with the passion fruit and set aside for a few mins – the acidity of the juice will sour the milk a little. With electric beaters, beat together the rest of the butter and the sugar in a bowl until light and fluffy. Add the flour, milk and passion fruit mixture, eggs, vanilla and ¼ tsp salt. Beat briefly until creamy and smooth, then fold in the pineapple pieces. Spoon the mix into the tin and level the top.

    4. Bake the bundt for 50-55 mins until risen, golden and a skewer inserted into the deepest part of the cake comes out clean. Sit the tin on a cooling rack until the cake is barely warm.

    5. Sift the icing sugar into a large bowl, then make a well in the middle and slowly mix in the passion fruit and milk to make a smooth, flowing glaze. Turn the cake onto a plate, brush with the glaze and leave to cool and set.

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    Comments, questions and tips

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    Sarah Evans's picture
    Sarah Evans
    30th Apr, 2019
    Seriously delicious, definitely work making. The passion fruit creates a lovely flavour and the icing gives a sharpness, plus love the roasted pineapple.
    18th Jul, 2017
    Such a delicious cake, made it twice now. I find I don't need the milk the loosen the icing mix as I think it would be too runny, but otherwise perfect
    10th Jul, 2017
    This is such a wonderful cake! It was my first time trying out my new bundt tin and I was worried it would be dry but it turned out to be lovely and moist! The pineapple pieces are so delicious I could have eaten them all before putting them in the cake, but they work really nicely in the mixture too! It looks so pretty AND tastes great, I was really pleased.
    19th Apr, 2020
    If I don’t own a Bundt tin what size tin would you use and will the cooking time change? Thanks
    Esther_Deputyfoodeditor's picture
    22nd Apr, 2020
    Hey, Esther from the food team here! I'd try baking it in a 22-23cm round cake tin. Test with a skewer after 45 mins. It may need a further 5 mins cooking. Thanks for your question!
    26th Apr, 2020
    Thank you Esther. A 23cm tin worked well, I think anything smaller would have too small. I checked at 45 minutes and it was still very wet in the middle, so I covered it with foil and checked it periodically. I think the cooking time was approx 1 hour 10.
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