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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
How To make Pineapple Bundt Cake Supreme's Videos
How to made a Homemade PINEAPPLE SUPREME CAKE using Box cake Mix hacks | ❌ Butter | ❌ Milk!
Spring has spring and we look forward to all the refreshing recipes! This simple pineapple cake utilizes a lot of pineapple juice with a healthy hint of citrus! Super simple to make and pairs perfectly with a classic pineapple glaze! This cake stays moist whether refrigerated or not!
My favorite pineapple juice (*affiliate link)
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Ingredients Used
For the cake
1 box Duncan Hines pineapple cake mix
1 pk (3.4oz) instant vanilla pudding mix
2/3 cup vegetable oil (adds a lot of moisture at room temperature)
1 tsp vanilla extract
4 egg @ room temp
1 cup pineapple juice
1/4 cup crushed pineapple (drained of all liquid)
Zest of one orange
For the pineapple glaze
3 cups powdered sugar
3 Tbsp pineapple juice
1/2 tsp vanilla extract
Mix the cake batter per video instructions. Bake @350 F for 40 minutes or until a toothpick inserted comes out dry! Allow to cool down completely before glazing! Mmmmm… Enjoy!
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Checkout my other box cake hack videos here:
Chocolate cake:
Lemon cake:
Pineapple coconut cake:
My viral jiffy cornbread hack
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Addictive???? PINEAPPLE POUND CAKE w/ a Cream Cheese Glaze! Oh It's Bussin Bussin!!
OMG! This Pineapple Pound Cake is so good!! The light fruity pineapple flavor paired with the sweet cream cheese glaze it a wonderful pair. Make this cake for the upcoming holidays or just as a Sunday soul food treat. I think most pound cakes taste better the next day as the flavor really develops.
Ingredients:
3 sticks of unsalted butter, softened
3 cups sugar
5 eggs ,room temperature
3 cups cake flour
1 teaspoon baking powder
1 cup evaporated milk
1 can 20 oz crushed pineapple
2 teaspoon pineapple or orange extract
1 tablespoon vanilla extract
1 teaspoon salt
Cream cheese glaze:
4 oz cream cheese softened
2 cup powdered sugar
2 Tbsp crushed pineapple with juice
1 teaspoon pineapple or orange extract
1 teaspoon vanilla extract
2-3 tablespoons pineapple juice
Cooking time can vary from 60-75 minutes. Please check at the 60 minute mark with a toothpick. Adding the reduced juice is optional.
Duncan Hines Pineapple Cake - Super Easy Directions - 30 Minutes Cake Ready
Super Easy Home Made Cake
10 Servings for this cake 280 Calories per serving.
Duncan Hines Pineapple Cake 1 Pack
1 Cup Water
3 Eggs
1/2 Cup Oil
Easy Pineapple Cake
This cake is super moist, light, and perfect for Summer.
Ingredients:
1 box Duncan Hines French vanilla cake mix
1 stick butter, melted
3 large eggs
1 can (15-20 oz.) crushed pineapple with juice
For Cream cheese icing:
1 block (8 oz.) cream cheese, softened
1 stick unsalted butter, softened
3-4 cups powdered sugar
1 ts. vanilla extract or almond extract, optional
1. In a mixer bowl with a paddle attachment, blend cake mix, eggs, and melted butter together until smooth. Then add pineapple with its juice to the can. Mix well until blended.
2. Pour the cake batter into a square pan lined with parchment paper (9x9) and smooth the top with a spatula.
3. Bake at 350 deg. F. for 45-50 minutes or until a skewer or a knife insert in the middle comes out clean. Let stand for 10 minutes before removing the cake from the pan to a wire rack to cool completely.
4. Make frosting by mixing cream cheese and butter in a mixer bowl with a wire whisk attachment until smooth and fluffy. Add vanilla and powdered sugar (1 cup at a time.) and mix until light and fluffy about 3-5 minutes.
5. Spread the cream cheese icing on top of the cake. Cut into squares and serve.
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!