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Tropical Teaser Cake

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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.

  • Hands-On Time: 45 Minutes
  • Total Time: 2 Hours 15 Minutes
  • Servings: Makes 12 servings
  • Difficulty: Pretty Easy
  • Rating:

Ingredients


Baking Instructions

  1. Dissolve arrowroot in ⅓ 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.
  2. Preheat oven to 350°F. Spray a 9"x 13" pan with no-stick cooking spray.
  3. 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.
  4. Bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Invert onto serving platter. Cool completely.
  5. Frost top and sides of cake. Decorate with toasted coconut pressed along sides.

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Tips

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You need to know this

Use room temperature eggs


Fast & Easy Cake pops

Fast & Easy Cake pops

Need a quick breakfast sweet or a quick dessert idea? Pick up some donut holes. Put each one on a stick. Make your own frosting with powdered sugar, vanilla and water. Dip the top in frosting, let a little drizzle down sides. Sprinkle on nuts or sprinkles on tip. I like Krispy Kreme's Blueberry glazed donut holes best for this. I also prefer glazed holes rather than cake donuts. Stick two sticks in breakfast fruit for a nice touch beside scrambles eggs on plate.





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