it's delicious!!!...
This has to be one of the moistest cakes I've ever had ...it's delicious!!!...Preheat oven to 350* Spray 12-cup bundt pan with cooking spray.
1 can (20 oz.) DOLE Crushed PineappleDrain pineapple; measure 3/4 cup juice to use with cake mix. Reserve remaining juice for soaking mixture.1 box (2 layer) yellow cake mix1 pkg. (4 serving size) JELL-O Instant Vanilla Pudding4 eggs3/4 cup vegetable oil1 vanilla bean pod, split in half or 2 tablespoons vanilla extract, dividedBeat cake mix, pudding mix, eggs, oil and 3/4 cup pineapple juice in large bowl with an electric mixer for 2 minutes. Scrape half vanilla bean pod; combine with cake batter or mix 1 tablespoon vanilla extract into cake batter. Fold in crushed pineapple. Pour into prepared pan.
This has to be one of the moistest cakes I've ever had ...it's delicious!!!...
Preheat oven to 350* Spray 12-cup bundt pan with cooking spray.
1 can (20 oz.) DOLE Crushed Pineapple
Drain pineapple; measure 3/4 cup juice to use with cake mix. Reserve remaining juice for soaking mixture.
1 box (2 layer) yellow cake mix
1 pkg. (4 serving size) JELL-O Instant Vanilla Pudding
4 eggs
3/4 cup vegetable oil
1 vanilla bean pod, split in half or 2 tablespoons vanilla extract, divided
Beat cake mix, pudding mix, eggs, oil and 3/4 cup pineapple juice in large bowl with an electric mixer for 2 minutes. Scrape half vanilla bean pod; combine with cake batter or mix 1 tablespoon vanilla extract into cake batter. Fold in crushed pineapple. Pour into prepared pan.
Directions :
Bake 38 to 42 minutes or until toothpick inserted in center comes out clean.Soaking glaze1 cup powdered sugar1 tbsp. butter, meltedCombine remaining pineapple juice, powdered sugar and melted butter in a small bowl while cake is baking. Scrape other half of vanilla bean pod and mix with juice mixture or stir in remaining 1 tablespoon vanilla extract.Remove cake from oven and set on a wire rack. Poke holes in cake with skewer at ½-inch intervals while still hot and in pan. Pour soaking mixture over cake (NOTE: if soaking mixture begins to pool, poke additional holes). Allow to cool in pan 30 to 40 minutes, then flip cake upside down onto serving platter; remove pan. Cool completely.Confectioner’s Glaze:Combine 3/4 cup powdered sugar and 2-3 tablespoon pineapple juice or cold milk; whisk until completely combined.pour on completely cooled cake.
Bake 38 to 42 minutes or until toothpick inserted in center comes out clean.
Soaking glaze
1 cup powdered sugar
1 tbsp. butter, melted
Combine remaining pineapple juice, powdered sugar and melted butter in a small bowl while cake is baking. Scrape other half of vanilla bean pod and mix with juice mixture or stir in remaining 1 tablespoon vanilla extract.
Remove cake from oven and set on a wire rack. Poke holes in cake with skewer at ½-inch intervals while still hot and in pan. Pour soaking mixture over cake (NOTE: if soaking mixture begins to pool, poke additional holes). Allow to cool in pan 30 to 40 minutes, then flip cake upside down onto serving platter; remove pan. Cool completely.
Confectioner’s Glaze:
Combine 3/4 cup powdered sugar and 2-3 tablespoon pineapple juice or cold milk; whisk until completely combined.pour on completely cooled cake.
Open Next To Continue Reading...
SHARE ON FACEBOOK
0 Comments