Recipes Made with Cake Mixes
Pineapple Bundt Cake
Ingredients
- 1 (18.25 ounce) box yellow cake mix*
- 1 (16 ounce) can crushed pineapple (SAVE JUICE)
- 1 cup pineapple juice (saved from can)
- 3 eggs
- 1/4 cup vegetable oil
- 3/4 cup coconut
- 3/4 cup chopped pecans
- 1/2 cup butter
Instructions
- Melt butter; add coconut and pecans; set aside.
- Mix together cake mix, juice, eggs and oil; beat 3 minutes at medium speed.
- Layer pecans/coconut/butter mixture in bottom of Bundt pan, then spoon cake into pan.
- Spoon pineapple on top of cake batter and bake at 350 degrees F for 45 to 50 minutes.
- Cool for 1 hour; place in cake container and cover.
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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.