Cake Recipes

Strawberry-Pineapple Bundt Cake

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Ingredients

Cake

  • 2 tablespoons butter, melted
  • 1/2 cup chopped nuts
  • 1/2 cup flaked coconut
  • 1 (13 ounce) can crushed pineapple
  • 1 (18.25 ounce) box strawberry cake mix*
  • 1 cup water
  • 1/4 cup vegetable oil
  • 3 eggs

Glaze

  • 1 cup confectioners' sugar
  • 1 tablespoon pineapple
  • 1 to 2 tablespoons pineapple syrup

Instructions

  1. Heat oven to 350 degrees F. Generously grease and flour Bundt pan.

Cake

  1. Mix butter, nuts and coconut; sprinkle in bottom of pan.
  2. Drain pineapple, reserving syrup and 1 tablespoon pineapple for glaze.
  3. Blend cake mix, water, oil and eggs at low speed until moistened. Beat at high speed for 4 minutes.
  4. Pour 1/2 of batter on top of nut mixture.
  5. Spoon pineapple over batter and pour remaining batter on pineapple.
  6. Bake for 45 to 50 minutes.
  7. Cool for 10 minutes.
  8. Remove from pan.
  9. When cooled completely top with glaze.

Glaze

  1. Mix all ingredients to reach proper glaze consistency.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.



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