Pineapple Coconut Christmas Jam Bundt Cake
Servings: 16 servings
Calories: 339kcal
Imagine taking a big bite of cake that was prepared with pineapple, coconut, pecans, and a whole lot of homemade jam! This Pineapple Coconut Christmas Jam Bundt Cake will allow you to do just that! With a cake this delicious and this moist, a dusting of confectioner's sugar is all you need for decoration!
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Ingredients
For the Cake:
- 1 cup salted butter, softened
- 1 cup sugar
- 4 large eggs, room temperature
- 1 cup Christmas Jam
- 2/3 cup buttermilk
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 8 ounces canned crushed pineapple,
- 1 cup unsweetened coconut
- 1 cup pecans, chopped
- 1 tablespoon confectioner's sugar, for dusting
Instructions
- Preheat your oven to 350 degrees F. Grease a bundt pan with non-stick cooking spray and set aside.
- In a large mixing bowl, beat the butter and sugar for 4-5 minutes until the mixture is light and fluffy.
- Add the eggs one at a time, beating well between each addition.
- Next, add the jam and buttermilk. Beat to incorporate into the butter and sugar mixture.
- Add the flour, baking soda, cinnamon, nutmeg, and cloves. Beat to incorporate.
- Finally, add the drained pineapple, coconut, and pecans. Fold into the batter using a rubber spatula.
- Bake the cake for 50-55 minutes or until a toothpick inserted into the middle of the cake comes out clean.
- Remove the cake from the oven and allow it to rest in the pan for 15 minutes before turning it out onto a cooling rack to finish cooling.
- Before serving, dust the top of the cake with confectioner's sugar. Enjoy!
Nutrition
Calories: 339kcal | Carbohydrates: 33g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 78mg | Sodium: 191mg | Potassium: 132mg | Fiber: 2g | Sugar: 16g | Vitamin A: 450IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg