Tropical Pound Cake
1 boxduncan hines buttery yellow cake mix
1/2 ccreme of coconut
1/2 cvegetable oil (or your choice of oils)
8 oztub of whipped pineapple creme cheese, softened
4eggs (i use 4 eggs plus 1 egg yolk)
1 tspcoconut extract
1 tspvanilla extract (or almond)
How to Make Tropical Pound Cake
- 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.