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Pineapple Pickle Bundt Cake
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Ingredients
- 1/2 cup oil
- 1/4 cup applesauce
- 1-1/2 cups sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 1/2 teaspoons vanilla
- 2 1/2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 8 Farmer's Garden by Vlasic Kosher Dill Spears shredded (about 1/3 cup)
- 8 ounce can crushed pineapple drained (about 2/3 cup)
- 1/2 cup chopped pecans
Instructions
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Preheat oven to 350 degrees Fahrenheit.
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Using grater, shred pickles, leaving out peel. Drain.
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Beat oil, applesauce, pickles, sugar, brown sugar, vanilla, and eggs well in large bowl.
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In separate large bowl, stir together flour, baking soda, cinnamon and salt and mix well.
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Slowly add to sugar batter and mix until well combined.
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Fold in pineapple and pecans.
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Pour into greased bundt pan (or 13"×9" pan) and spread evenly.
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Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool for 10 to 15 minutes before inverting onto wire rack to cool completely.