The well-loved combination of Duncan Hines Pineapple Supreme Cake Mix and oranges comes alive with a pecan streusel topping and splash of glaze on this Pineapple-Orange Streusel Coffee Cake.
Streusel:
- 1 pkg Duncan Hines® Moist Deluxe® Pineapple Supreme Cake Mix
- 2 tbsp brown sugar
- 1 tsp grated orange peel
- 1/2 tsp ground cinnamon
- 1/3 cup pecans
Cake:
- 4 large eggs
- 1 pkg vanilla instant pudding and pie filling
- 1 cup orange juice
- 1/3 cup vegetable oil
Glaze:
- 1 tbsp brown sugar
- 1 tbsp orange juice
- 1/4 tsp vanilla extract
- 3/4 cup confectioner's sugar
- 1 tsp grated orange peel
- 1/3 cup pecans
- Preheat oven to 350°F. Grease and flour 10-inch Bundt pan.
- For streusel, combine 2 tablespoons cake mix, 2 tablespoons brown sugar, 1 teaspoon orange peel and cinnamon in medium bowl. Stir in 1/3 cup pecans. Set aside.
- For cake, combine remaining cake mix, eggs, pudding mix, 1 cup orange juice and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan. Sprinkle with streusel. Swirl with knife.
- Bake at 350°F for 50 to 60 minutes or until toothpick inserted into center comes out clean. Cool in pan 25 minutes. Invert onto serving plate.
- For glaze, combine 1 tablespoon brown sugar, 1 tablespoon orange juice and vanilla extract in small bowl. Add confectioners' sugar gradually, stirring until smooth. Stir in 1 teaspoon orange peel. Drizzle half the glaze over warm cake. Sprinkle 1/3 cup pecans over glaze. Drizzle remaining glaze over pecans. Serve warm.
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Rating:
whatsupyall78 (1 discussion) on Dec 25, 2011 at 11:22 AM
Recipe doesnt say anything about powdered sugar on top of cake. Cake will look different and much more appetizing when done by recipe. :) :) :)
