PINEAPPLE BUNDT POKE CAKE RECIPE RECIPES

RUM-PINEAPPLE POUND CAKE RECIPE | ALLRECIPES

Rum-Pineapple Pound Cake Recipe | Allrecipes image

A rich, tasty dessert made with a cake mix and added ingredients from your cupboard to make an unforgettable melt in your mouth pound cake that will remind you of a pina colada because of the pineapple flavored cake, the rum glaze that soaks partially into the cake and glazes over the top and sides, and the toasted coconut that tops it all off!

Provided by JZPHSMOM

Categories Rum Desserts

Total Time 1 hours 40 minutes

Prep Time 30 minutes

Cook Time 1 hours 10 minutes

Yield 1 - 10 inch Bundt pan

Number Of Ingredients 14

Ingredients

½ cup butter, room temperature
½ cup vegetable oil
1 cup white sugar
5 eggs
1 box moist pineapple cake mix
1 cup sour cream
1 cup evaporated milk
1 cup flour
1 tablespoon vanilla extract
½ cup light brown sugar
½ cup white sugar
½ cup butter
1 cup rum
1 cup toasted coconut

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup Bundt pan with shortening, dust with flour, and shake out excess. Place on a baking sheet lined with aluminum foil.
Cream together butter and oil in a large mixing bowl until fluffy, about 1 minute. Slowly pour in 1 cup of sugar and continue to beat until fluffy, about 2 to 3 minutes. Beat in eggs one at a time, beating for about 10 seconds per egg. Stir in cake mix and blend until smooth. Add the sour cream, evaporated milk, flour, and vanilla; beat together for 2 to 3 minutes until smooth.
Bake in preheated oven until cake has a golden brown crust and springs back when pressed with a finger, about 60 to 70 minutes. Let cake sit in the pan for 20 minutes while proceeding to the next step.
Melt 1/2 cup of butter in a small pan over medium heat. Stir in brown sugar, and 1/2 cup of sugar; bring to a gentle simmer and stir in the rum. Cook until the sugars have dissolved, then remove from heat. Unmold cake onto a serving dish. Gently poke holes into the cake with a fork or cake tester. Pour glaze evenly over cake. Top with toasted coconut.

Nutrition Facts : Calories 363.4 calories, CarbohydrateContent 41.5 g, CholesterolContent 66.3 mg, FatContent 18.5 g, FiberContent 0.4 g, ProteinContent 3.5 g, SaturatedFatContent 9.2 g, SodiumContent 229.3 mg, SugarContent 29.2 g

PRECIOUS PINEAPPLE CAKE RECIPE | ALLRECIPES

Precious Pineapple Cake Recipe | Allrecipes image

This wonderful cake starts with a cake mix to which you add pineapple and pecans. It is very moist, even better the second day.

Provided by deleteduser

Categories Pineapple Cake

Total Time 1 hours 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 1 8-inch layer cake

Number Of Ingredients 9

Ingredients

½ cup margarine, softened
3 large eggs
1 (18.25 ounce) package yellow cake mix
1 (20 ounce) can crushed pineapple with juice
½ cup chopped pecans
½ cup margarine, softened
1 (8 ounce) package cream cheese, softened
4 cups confectioners' sugar
½ cup chopped pecans

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round pans.
Cream margarine in a large bowl until smooth. Blend in eggs. Add cake mix and pineapple with juice; mix until smooth. Stir in pecans. Pour batter into the prepared pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Cool cakes in pans on wire racks for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto cooling racks. Let cool completely, about 1 hour.
To make frosting: Beat margarine and cream cheese in a medium bowl until smooth. Gradually blend in the confectioners' sugar. Mix in pecans.
Spread frosting onto the cooled cake layers. Stack layers; frost top and sides.

Nutrition Facts : Calories 649.1 calories, CarbohydrateContent 82.8 g, CholesterolContent 67.9 mg, FatContent 34.3 g, FiberContent 1.7 g, ProteinContent 6.1 g, SaturatedFatContent 8.4 g, SodiumContent 531.9 mg

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