Tropical Teaser Cake is like taking a sweet trip to the tropics. Moist Duncan Hines Pineapple Cake, toasted coconut, zesty lime and rum flavors topped with creamy french vanilla frosting to create a tropical treat for your taste buds.
- 2 tbsp arrowroot
- 1/3 cup dark rum
- 1 (8 oz) can crushed pineapple
- 1/3 cup sugar
- 3 tbsp fresh lime juice
- 2 tbsp lime zest
- 1 pkg Duncan Hines® Moist Deluxe® Pineapple Cake Mix
- 1/4 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 pkg Duncan Hines® Creamy Home-Style Classic Vanilla Frosting
- 2 1/2 cups toasted coconut
- Dissolve arrowroot in 1/3 cup dark rum. Mix well. Add to non-reactive saucepan along with drained pineapple, sugar and lime juice. Gently simmer 3 minutes to melt sugar and cook arrowroot, stirring often. Remove from heat and stir in zest. Cool separately.
- Preheat oven to 350° F. Spray a 9 X 13-inch pan with no-stick cooking spray.
- Blend cake mix, water, oil, eggs and pineapple-daiquiri mixture in large bowl at low speed until moistened [about 30 seconds]. Beat at medium speed for 2 minutes. Pour into pan and spread evenly.
- Bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Invert onto serving platter. Cool completely.
- Frost top and sides of cake. Decorate with toasted coconut pressed along sides.
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angela.garcia.334839 (1 discussion) on Apr 28, 2013 at 12:35 AM
I making this 2nite. I hope it turns out good
