The Fact Maker

Pineapple and Cranberry Bundt Cake


  • 1 cup all-purpose our (maida)
  • 1/3 cup light brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 cup milk
  • 1/4 cup pineapple juice
  • 1 teaspoon vanilla extract
  • 2 1/2 tablespoons unsalted butter, melted
  • 1 large egg, at room temperature
  • 1/3 Cup Del Monte Pineapple tidbits chopped
  • 1/3 Cup Del Monte dried Cranberries


  • Preheat oven to 350 degrees (F). Generously grease a bundt pan with butter; set aside.
  • In a large bowl whisk together the dry ingredients.
  • In a separate bowl whisk together the milk, pineapple juice, vanilla, melted butter, and egg
  • for 5 minutes.
  • Gently fold the wet mixture into the dry mixture – being careful not to over mix. Add
  • pineapple tidbits and gently fold to evenly combine.
  • Sprinkle cranberries at the base of the greased bundt pan. Spoon batter into the prepared
  • bundt pan. Evenly spread using a spatula.
  • Bake for 30 – 35 minutes in the preheated oven, or until the toothpick inserted comes out
  • clean.
  • Allow the cake to cool a few minutes in the pan before transferring to a wire rack to cool for
  • a few more minutes. Serve warm or at room temperature