There I was with half a tin of crushed pineapple sitting in the fridge. I didn’t want to toss it, and I definitely didn’t want to put it in overnight oats (again). I wanted something warm. Something baked. Something comforting.

So I started experimenting with a pineapple bundt cake with sourdough discard — and what came out of my oven genuinely surprised me.

I expected a light, tropical flavour. What I got was a gorgeously moist, surprisingly deep, caramel-toned cake with incredible texture. The syrup from the crushed pineapple baked into the crumb and created this rich golden colour and depth of flavour that feels almost buttery-caramel — even though there’s no butter in sight.

This is now my favourite sourdough discard pineapple cake. And I think it might become yours too.

Why You’ll Love This Pineapple Bundt Cake with Sourdough Discard

Let’s be honest — we love a cake that works with us, not against us.

• It’s a one-bowl recipe. No separating eggs. No creaming butter. No chopping. Just blend and pour.
• It’s flexible. Bake it straight away, or let it rest overnight for even more flavour and texture development.
• It’s unbelievably moist. Thanks to the crushed pineapple (including the syrup) and sourdough discard.
• The cream cheese icing isn’t overly sweet. It balances the caramel notes beautifully instead of overpowering them.
• It’s a no-waste sourdough discard dessert recipe. Which makes it feel both practical and indulgent.
• It’s perfect for every occasion. Spring gatherings, summer dessert, Easter tables, Church potlucks or a simple Afternoon tea with friends – this cake will please at every event.

This is the kind of moist pineapple bundt cake that tastes like you fussed — even though you absolutely did not.

Ingredients

This is a humble list. But every ingredient works hard.

• 1 1/2 Cups Sugar -This gives sweetness, yes — but it also contributes to that deep caramel colour as it bakes with the pineapple syrup. It creates that rich golden crumb.
• 2 1/2 Cups Flour – Structure. Stability. That perfect bundt slice that holds together beautifully without being dense. Use a low protein flour for the best results
• ½ Cup Sourdough Discard – The secret weapon. It adds subtle tang, moisture, and depth. If you rest the batter overnight, it develops even more flavour and gives the cake an incredible texture.
• ⅓ Cup Oil– Oil keeps this cake tender for days. Unlike butter-based cakes that can firm up in the fridge, this stays soft and moist. I used olive oil in my cake, which was fabulous.
• 560g Crushed Pineapple (Including Syrup) – Do not drain it. The syrup is everything. It bakes into the crumb and creates that deep caramel tone and rich tropical flavour.
• 1 Teaspoon Salt – Balances sweetness and enhances the pineapple.
• 1 Teaspoon Baking Soda – Works with the acidity of the sourdough and pineapple to create lift.
• 2 Eggs – Bind everything together and give the cake structure and richness.

Step-by-Step Method

If Baking Straight Away

1. Preheat your oven to 175°C.
2. Add all ingredients to a blender.
3. Blitz until completely smooth.
4. Pour the batter into a well-greased bundt pan.
5. Bake in the preheated oven.

If Making Ahead (Highly Recommended)

1. Combine all ingredients in a blender and blitz until smooth.
2. Transfer the batter to a large bowl.
3. Cover tightly with plastic wrap.
4. Refrigerate overnight.

The next day, pour into your greased bundt pan and bake at 175°C.

Baking Time

This cake takes time. Especially if you have a deep bundt pan like mine.

Start checking after 45 minutes, but be patient.

Mine took 1 hour and 25 minutes before a skewer came out clean.

Every oven is different — so trust the skewer test.

If it begins browning too quickly on top, loosely tent with foil.

The Cream Cheese Icing

This icing is what makes the caramel notes in this pineapple bundt cake with sourdough discard absolutely sing.

It’s creamy, tangy, and smooth — not cloying or overly sugary. The lemon juice lifts everything and keeps the richness in check, which is exactly what this cake needs.

Cream Cheese Icing

• 50g butter, softened
• 230g cream cheese, softened
• 250g icing sugar
• Juice of 1 lemon

Method

1. Beat the softened butter until smooth and creamy.
2. Add the cream cheese and beat again until completely lump-free and silky.
3. Gradually add the icing sugar, mixing until smooth.
4. Add the fresh lemon juice and beat until light, creamy, and slightly fluffy.

You’re looking for a soft, spreadable consistency that gently drapes over the curves of the bundt — not stiff, not runny.

The lemon juice is the quiet hero here. It brightens the tropical pineapple flavour and balances the sweetness beautifully, while the cream cheese enhances the subtle caramel depth that develops in the cake as it bakes.

Let the cake cool completely before icing, then generously spoon and swoop it over the top. Let it fall naturally into the ridges.

Tips for Success

• Grease your bundt pan generously, making sure to coat every ridge, curve, and crevice thoroughly so the cake releases cleanly and keeps its shape intact.
• Do not drain the crushed pineapple, because the syrup adds moisture, caramel depth, and rich flavour that transforms this cake from ordinary into something special.
• If you choose to rest the batter overnight, remove it from the fridge while the oven preheats so it can warm slightly and bake evenly.
• Allow the cake to cool in the pan for 15 to 20 minutes before turning it out, giving structure time to set and preventing cracks.
• Only ice the cake once it is completely cool, otherwise the frosting will melt, slide off the ridges, and lose its smooth luscious creamy texture.

Frequently Asked Questions

Can I make this without sourdough discard?

Yes, but you’ll lose depth of flavour. Simply up the oil to 1/2 cup, and follow directions as written.

Can I freeze it?

Absolutely. In fact, I iced mine, then wrapped it once the icing became firm enough to wrap. I’m stocking my freezer up with treats for when my fourth baby arrives!!

Does it taste sour?

Not at all. The sourdough gives subtle complexity — not sourness.

Pineapple Bundt Cake with Sourdough Discard

Serves: 10–12 slices | Prep Time: 10 minutes | Bake Time:1 hour 15–25 minutes | Oven Temperature:175°C

Ingredients

• 1½ cups sugar
• 2½ cups flour
• ½ cup sourdough discard
• ⅓ cup oil
• 560g crushed pineapple (including syrup — do not drain)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 eggs

Method

1. Preheat oven to 175°C if baking immediately. Grease a bundt pan thoroughly.
2. Blend everything together in a blender until completely smooth.
3. Choose your timing:
   • Bake immediately, or
   • Transfer batter to a bowl, cover, and refrigerate overnight for deeper flavour.
4. Pour into prepared bundt pan.
5. Bake for 1 hour 15–25 minutes, checking after 45 minutes. Cake is done when a skewer comes out clean.
6. Cool in pan 15–20 minutes before turning out. Cool completely before icing.

Lemon Cream Cheese Icing

Ingredients

• 50g butter, softened
• 230g cream cheese, softened
• 250g icing sugar
• Juice of 1 lemon

Method

1. Beat butter until smooth.
2. Add cream cheese and beat until silky and lump-free.
3. Gradually mix in icing sugar until smooth.
4. Add lemon juice and beat until light and creamy.
5. Spread or spoon over completely cooled cake.

Notes

• Do not drain the pineapple — the syrup gives flavour and moisture.
• Batter can rest overnight in the fridge for enhanced texture.
• Store covered at room temperature for 2 days or refrigerate for up to 5 days.
• Freeze un-iced cake tightly wrapped for up to 3 months.