crispy top pineapple pound cake

How To Make crispy top pineapple pound cake

• 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.
• Step 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.
• Step 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.
• Step 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.
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