Crispy Top Pineapple Pound Cake
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- 1 box duncan hines pineapple supreme cake mix
- 1 large can crushed pineapple
- 1 regular box vanilla instant pudding
- 3 eggs
- 1 cup vegetable oil
- 1 1/2 cup granola cereal
- 5 tablespoons margarine
- 1/2 cup light brown sugar
- 1/2 cup pecans chopped
- about 4 or 5 tablespoons pineapple juice reserved from the can of crushed pineapple
- approx. 1/2 box confectioner's sugar
1Heavily grease and flour a heavy metal bundt pan .
Evenly sprinkle the granola, then pecans, then brown sugar in the bottom of the cake pan. Then dot the margarine around on top of that.
2Next whisk together the dry cake mix and instant pudding mix. Then add crushed pineapple (minus 4 or 5 tablespoons of juice reserved in a small mixing bowl). Don't drain the pineapple. Add oil, eggs and mix thoroughly with electric mixer.
3Pour cake batter evenly around into cake pan and place in a preheated 350 degree oven. Bake for approx. 45 min. to an hour or until a knife inserted comes out clean.
Allow cake to stand just long enough for sides to pull away from the pan, then turn out onto a cake plate.
4Whisk together the pineapple juice and sugar. Add the sugar gradually until the icing is a thick but pourable glaze. After the cake has cooled a little while, drizzle the glaze over the entire cake.