Tropical Pound Cake

Sena Wilson


We all have busy schedules beyond the "kitchen". Therefore, I search for shortcuts in recipes without giving up flavor and quality of food. This cake is designed to save a few steps, and the cake is a hit to all that I have had the pleasure of serving.

pinch tips: How to Fold Ingredients



10 Min


40 Min




1 box
duncan hines buttery yellow cake mix
1/2 c
creme of coconut
1/2 c
vegetable oil (or your choice of oils)
1/2 c
8 oz
tub of whipped pineapple creme cheese, softened
eggs (i use 4 eggs plus 1 egg yolk)
1 tsp
coconut extract
1 tsp
vanilla extract (or almond)

Directions Step-By-Step

Spray a bundt cake pan with oil; dust it with flour or powdered sugar.
With a mixer, cream together the tub of pineapple cream cheese and the eggs until smooth. Add to the creamed mixture the cake mix, creme of coconut, oil, and sugar. Mix for 1 minute and scrap down sides of bowl. Then continue to mix 2 minutes on medium speed. Add your extracts. Pour into the bundt pan.
Bake at 350 degrees for 35 - 40 minutes, or until cake springs back when pressed with finger. Cool on rack 20 minutes. Then remove from pan. Make glaze and pour over cake.
Simple glaze: 1 to 1 1/2 cups powdered sugar, 1 tablespoon melted butter, 1 tablespoon creme of coconut, 1/2 teaspoon of vanilla or pineapple extract. Mix until the consistency is to your preference - adding more sugar for thickness, or liquid (creme of coconut) to thin.

About this Recipe

Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy