hawaiian pineapple bundt cake
(1 rating)
This is a recipe that I received from Recipe Lion. I receive recipes from them from time to time. This is a very good, moist cake. We never have rum in the house so I used rum flavoring and it worked out fine, but the recipe does call for the real thing, so if you have it, by all means, go with that, but please enjoy this recipe.
►
(1 rating)
yield
serving(s)
prep time
10 Min
cook time
50 Min
Ingredients For hawaiian pineapple bundt cake
-
1 cancrushed pineapple, drained, (tall can) reserve juice
-
2 cbisquick baking mix
-
1 cflour, sifted
-
1 tspbaking soda
-
3/4 csour cream
-
1 3/4 cgranulated sugar
-
3/4 cmargarine
-
2 tspvanilla extract
-
2 lgeggs, beaten
-
1/4 crum or two teaspoons rum flavoring
-
reserved pineapple juice
-
1/2 cchopped nuts
How To Make hawaiian pineapple bundt cake
-
1Beat Bisquick, flour, soda together. Beat one cup of the sugar, sour cream, 1/2 cup of the margarine, eggs and vanilla extract for 3 minutes. Add flour mixture and beat for one minute more. Mix in pineapple and two tablespoons of rum or rum flavoring.
-
2Pour into a well greased bundt pan and bake at 350 degrees for 45 minutes. To make the glaze, combine 3/4 cup of sugar, 1/4 cup margarine and the reserved pineapple juice. Stir over low heat to blend. Add 2 Tbs rum or rum flavoring and stir well. Remove cake from oven and spoon half of glaze over cake. After it has set, spoon on the rest. Sprinkle with nuts.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT