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So moist. So delicious. And so much more.™

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Cakes

Pineapple Upside Up Pound Cake

Ginger Duncan Recipe shared by:
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A pineapple pound cake with bits of pineapple in it and a brown sugar glaze. Putting the glaze on just as the cake comes out of the oven allows the glaze to soak into the cake. Then you drizzle a little glaze over each slice before you serve it as well. It tastes like a pineapple upside down cake.

  • Hands-On Time: 20 Minutes
  • Total Time: 1 Hour 20 Minutes
  • Servings: 12-16
  • Rating:

Ingredients

  • 1 pkg Duncan Hines Moist Deluxe Pineapple Supreme Cake Mix
  • 1 (3.5 oz) pkg vanilla instant pudding and pie filling
  • 4 large eggs
  • 20 ounce can crushed pineapple, in own juice - drained, reserve juice - ( this results in 1 1/4 cup juice & 1 cup pineapple)
  • 3/4 cup pineapple juice (in addition to that derived from can of crushed pineapple)
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup brown sugar
  • 4 Tablespoons butter

Baking Instructions

  1. Preheat oven to 350°F. Grease and flour 10-inch Bundt or tube pan.
  2. Make sure pineapple is well drained. Place drained pineapple in a mixing bowl. Using a pastry blender or fork, mash the pineapple into very small pieces. Pour the juice into the reserved juice. Place the pineapple aside.
  3. Combine cake mix, eggs, 1 cup pineapple juice, oil and vanilla extract in large bowl. Blend at low speed for about 1 minute; add crushed pineapple. Beat at medium speed with electric mixer for 4 minutes. Pour into prepared pan.
  4. Bake 55-60 minutes or until toothpick inserted into center comes out clean. Remove from oven.
  5. In a small saucepan over medium heat, combine brown sugar, butter, and 1 1/4 cup pineapple juice in a small saucepan over medium heat. Heat until mixture begins to thicken. Simmer 3 (three) minutes.
  6. Pour 1/4 glaze over the cake while it is hot. Cool the cake 15 minutes in pan, then invert onto cake plate. Spoon 1/4 glaze down the sides & center of the cake. Reserve the remaining glaze to use as a sauce when serving. Set cake aside to cool completely.
  7. Ready to serve in about an hour. Just before serving, warm the glaze & spoon the warm glaze over each slice before serving.

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Tips

4-ingredient Ice Cream Cake

4-ingredient Ice Cream Cake

For a refreshing ice cream cake, simply add one cup of your favorite soda to a box of Classic White cake mix. (Nothing else!) Mix until most of the lumps are gone. (Root Beer or Orange are the tastiest.) Pour into 2 round cakes and bake as directed on the box. Cool completely and freeze for an hour. Fill one round cake pan with vanilla ice cream and freeze for an hour. Put the ice cream "cake" between the two cakes and freeze for an hour. Top with fat free cool whip. ENJOY!


Spongy Moist Cake

Spongy Moist Cake

Biggest error people make in mixing their cake mix is not beating it long enough. Be sure to beat your mix on Med/med high for a FULL 2 min. Also be sure to 'tap' the air bubbles out of your mix before baking. It's noisy but worth it.





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