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Belinda's Pineapple Pound Cake
Preheat oven to 350 degrees F
Butter and flour OR spray bottom and side one of the following
1 Bundt pan OR 1-9X13 pan
Ingredients:
1 box Duncan Hines Pineapple Supreme cake mix (or any cake mix NO pudding)
4 eggs (room temperature)
1-stick butter OR margarine (room temperature)
1 teaspoonful vanilla (optional)
½ cup milk (whole, 2%, Lactaid free OR A2) room temperature
½ cup 100% pineapple juice
1 regular size box island pineapple JELLO (NOT PUDDING!)
Topping:
About 1 cup confectioner's sugar (also called powdered sugar)
½ teaspoonful vanilla
About 2 tablespoonfuls crushed pineapple
Cake Preparation:
Mix together cake mix, butter, and then beat in eggs, one at a time; add vanilla until all combined (only mix until combined). Then alternate the milk, juice, and jello into the batter and beat about 30 seconds after each addition
Scoop the mixture into the prepared pan and cook for about 40 minutes (until sides are brown and the cake is done). Take out of oven and cool for about 20 minutes.
For topping:
Stir together the confectioner's sugar and enough crushed pineapple* (about 1-2 tablespoonfuls) for desired consistency and drizzle over the top of the warm pineapple cake and enjoy!
*In the video, I used pineapple juice, but after tasting the topping, I realized that it wasn't pineapple-y enough for me so I added crushed pineapple to it which was much better.
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