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
·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
How to Make Crispy Top Pineapple Pound Cake
- 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.
- 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.
- 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.
- 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.