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How To make Pineapple Bundt Cake Supreme
1 c Unbleached all-purpose flour
1 1/2 ts Cream of tartar
1 tb Baking soda
1/4 ts Sea salt
1 1/2 c Whole wheat flour
1/2 c Wheat germ
2 tb Egg replacer
1/2 c Water
1 c Natural applesauce
1 c Brown sugar
1/2 c Light corn syrup
1/2 c Pineapple juice concentrate
-- (frozen, thawed) 1 ts Almond extract
10 1/2 oz Silken tofu; drained
2 tb Lemon juice
1 1/2 c Ground almonds
1 c Crushed pineapple; drained
Preheat oven to 350 F. Oil and flour a bundt pan. Sift all-purpose flour, cream of tartar, baking soda and salt into a medium-size bowl. Stir in whole wheat flour and wheat germ. Set aside. In a small bowl, whisk egg replacer and water until foamy. Set aside. In a large bowl, mix applesauce and brown sugar. Stir in corn syrup, juice concentrate, almond extract and egg replacer. Place tofu in food processor and blend while gradually adding lemon juice through feed tube. Fold dry ingredients into applesauce mixture alternately with tofu mixture. Gently stir in almonds and crushed pineapple. Pour into prepared pan and bake until light brown and cake springs back when touched lightly, about 45 minutes. Turn out on a wire rack and let cool for 30 minutes. Slice and serve. Per serving: 273 cal, 7 g prot, 224 mg sod, 46 g carb, 8 g fat, 0 mg chol, 148 mg calcium Hint: Place tofu on paper towels to absorb moisture and make sure it is thoroughly drained before blending. From: Marie Oser, in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias
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Mini Pineapple Upside Down Pound Cakes Recipe
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MINI PINEAPPLE UPSIDE
DOWN CAKES
RECIPE:
************
4 Cups of Flour Sifted
1 1/2 Tsp Baking Powder
1 Tsp Salt
3 Cups of Sugar
3 Sticks of Butter
4 Eggs
1 1/2 Tbls Sour Cream
1 Box Vanilla Pudding Mix
3 Cups of Milk
1 Tsp Vanilla Paste or liquid
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Easy pineapple upside down cake!
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Pineapple Upside Down Cake Recipe
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For the bottom of a bundt pan:
1/2 cup butter (1 stick)
1/2 cup brown sugar
1 20 oz can pineapple slices (cut in half)
maraschino cherries
Cake Mix:
3 eggs
juice from the can of pineapple chunks
1/3 cup milk
1/3 cup vegetable oil
1 box yellow cake mix
2 packages INSTANT vanilla pudding (1.85 oz each)
Bake in a 350 degree oven for 35-45 minutes until toothpick inserted in center comes out clean. Enjoy!
Pineapple Bundt Cake Recipe!
Thanks for tuning into Cookmas 2020 where every day in December I will be posting a cooking recipe! I will be sharing a variety of delicious recipes from easy crockpot meals, sheet pan meals, to dessert and drink recipes.
Pineapple Bundt Cake
INGREDIENTS
• 20 ounces crushed pineapple drain and reserve juice
• 15.25 ounces yellow cake mix we used Betty Crocker
• 3.4 ounce instant vanilla pudding
• 4 eggs
• 3/4 cup vegetable oil
• 3/4 cup pineapple juice reserved from above
• 1/2 tablespoon vanilla
SWEET FILLING (TO FILL IN THE HOLES)
• 1/4 cup pineapple juice reserved from above
• 1/2 tablespoon vanilla
• 1 cup powdered sugar
• 1 tablespoon butter melted
GLAZE
• 2 tablespoons butter melted
• 1 cup powdered sugar
• 2 teaspoons milk
• 1/4 teaspoon vanilla
INSTRUCTIONS
1. Preheat oven to 350 degrees. Spray a 12 cup Bundt pan generously with non stick cooking spray. (We like to use Bakers Joy that has flour added to the spray.)
2. Drain pineapple juice from the crushed pineapple. Hopefully you will get about 1 cup pineapple juice from it. Set aside.
3. Beat cake mix, dry pudding mix, eggs, vegetable oil, and 3/4 cup pineapple juice in a large bowl with an electric mixer for 2 minutes.
4. Add vanilla into the cake batter.
5. Fold in crushed pineapple and pour into the prepared pan.
6. Bake 40-42 minutes or until toothpick inserted comes out clean.
SWEET FILLING
1. While the cake is cooking, combine remaining 1/4 cup of pineapple juice, vanilla, powdered sugar, and melted butter into a small bowl.
2. When the cake is done cooking, remove from the oven and set on a wire rack or dish towel to cool while in the pan.
3. Right after removing it from the oven, poke holes in the cake with a skewer at 1/2 inch spaces while still hot and in the pan.
4. Pour the sweet filling over the cake so it will go into the holes. I used a big spoon and drizzled it over all the holes. (If the sweet filling begins to pool, just poke additional holes)
5. Allow to cool in pan for about 40 minutes. Then invert cake onto a serving platter, and remove pan.
6. Cool completely.
GLAZE
1. Beat glaze ingredients together until smooth. Drizzle over cooled cake.
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