Real Recipes From Real Home Cooks ®

tropical pound cake

★★★★★ 3
a recipe by
Sena Wilson
Lake Jackson, TX

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.

★★★★★ 3
prep time 10 Min
cook time 40 Min
method Bake

Ingredients For tropical pound cake

  • 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
  • 4
    eggs (i use 4 eggs plus 1 egg yolk)
  • 1 tsp
    coconut extract
  • 1 tsp
    vanilla extract (or almond)

How To Make tropical pound cake

  • 1
    Spray a bundt cake pan with oil; dust it with flour or powdered sugar.
  • 2
    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.
  • 3
    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.
  • 4
    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.