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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

Double chocolate chewies

Double chocolate chewies


Turtle Brownies

Turtle Brownies

I make the Double Fudge Decadent Brownie mix. Once all mixed together I spray my pan and spread 1/2 of the brownie mix in the pan. I then put a layer of caramel on top of brownie mix. I use caramel apples wraps. I cut the wraps with my kitchen scissors so they fit the pan and then I spread the rest of the brownie mix over the caramel. I top the brownies off with a 1/2 of a pecan or walnut. Cook as directed on back of back and they are delicious.





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