hawaiian pineapple bundt cake
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.
prep time
10 Min
cook time
50 Min
method
---
yield
makes 16 pieces
Ingredients
- 1 can crushed pineapple, drained, (tall can) reserve juice
- 2 cups bisquick baking mix
- 1 cup flour, sifted
- 1 teaspoon baking soda
- 3/4 cup sour cream
- 1 3/4 cups granulated sugar
- 3/4 cup margarine
- 2 teaspoons vanilla extract
- 2 large eggs, beaten
- 1/4 cup rum or two teaspoons rum flavoring
- - reserved pineapple juice
- 1/2 cup chopped nuts
How To Make hawaiian pineapple bundt cake
-
Step 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.
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Step 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.
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