Cake Recipes
Strawberry-Pineapple Bundt Cake
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
- Heat oven to 350 degrees F. Generously grease and flour Bundt pan.
Cake
- Mix butter, nuts and coconut; sprinkle in bottom of pan.
- Drain pineapple, reserving syrup and 1 tablespoon pineapple for glaze.
- Blend cake mix, water, oil and eggs at low speed until moistened. Beat at high speed for 4 minutes.
- Pour 1/2 of batter on top of nut mixture.
- Spoon pineapple over batter and pour remaining batter on pineapple.
- Bake for 45 to 50 minutes.
- Cool for 10 minutes.
- Remove from pan.
- When cooled completely top with glaze.
Glaze
- 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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.