Crispy Top Pineapple Pound Cake

Renae McVay

By
@tummytickler

We love pound cakes in our family, so I came up with this one to celebrate Spring. It has been a big hit with my folks!


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Rating:

Serves:

12 or more

Prep:

20 Min

Cook:

1 Hr

Method:

Bake

Ingredients

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

Directions Step-By-Step

1
Heavily 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.
2
Next 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.
3
Pour 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.
4
Whisk 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.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy