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Tropical Supreme Cake with Rum Cream Cheese Glaze

Recipe shared by:
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Putting a tropical twist on the Orange Supreme Cake.

  • Hands-On Time: 15 Minutes
  • Total Time: 50 Minutes
  • Servings: 1 bundt cake
  • Difficulty: Super Simple
  • Rating:

Ingredients

  • 1 Signature Orange Cake Mix
  • 3 large eggs
  • 1 cup of pineapple juice
  • 1/3 cup of canola or vegetable oil
  • 1/4 cup of chopped macadamia nuts
  • 1 cup of powdered sugar
  • 4 oz softened cream cheese
  • 2 tbsp milk
  • 1/4 tsp rum extract

Baking Instructions

  1. 1) Preheat oven to 325 degrees F. Grease a bundt pan.
  2. 2) In a large bowl, combine the cake mix, eggs, juice, and oil. Beat using a hand mixer until batter is smooth. Fold in the nuts.
  3. 3) Pour batter into prepared bundt pan. Bake 35 minutes, or until knife inserted comes out cleanly.
  4. 4) Allow cake to cool in the pan at least an hour before unmolding. Transfer to a cooling rack to cool completely.
  5. 5) Make the glaze: In a large bowl, beat the cream cheese, powdered sugar, milk, and extract using a hand mixer until smooth. Poor glaze over cooled cake. Garnish with extra macadamia nuts.

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Tips

Double chocolate chewies

Double chocolate chewies


Pour Jello into boiling water, don't pour water over jello

Pour Jello into boiling water, don't pour water over jello

Maybe it's different now but whenever I used Jello, I usually at least used the equivalent of the large package. I'd empty the contents into a dry bowl while heating up the water then pour the water over the Jello. I noticed I'd get a sticky residue on the bottom, both B4 and after it jelled, it would stick to the spoon also and not dissolve completely. Now I empty the Jello into the hot water that's just been poured into a heatproof bowl and start stirring immediately. Do the 2 min.





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