Aloha Bundt Cake Recipes

HAWAIIAN BUNDT CAKE

Hawaiian Bundt Cake image

I found this on another web site when I needed a cake recipe using ingredients I had on hand. The only thing I didn't have was a banana so I used 1/3 cup vegetable oil instead and it turned out great! I also put extra pecans around the top of the bundt pan to "decorate" the cake.

Provided by DebS 2

Categories Dessert

Time 1h5m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup butter, melted
3 eggs
1 (18 ounce) package yellow cake mix
1 (20 ounce) can crushed pineapple with juice
1/2 cup pecans, chopped
1/2 cup coconut
1 banana, mashed

Steps:

Preheat oven to 350 degrees.
Grease and flour a 10 inch Bundt pan.
In a large bowl stir the melted butter, eggs and the banana.
Add the cake mix and crushed pineapple with juice and mix.
Stir in the 1/2 cup chopped pecans and the coconut.
Pour into the prepared pan.
Bake for 50 - 55 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool and invert onto cake plate.

Nutrition Facts : Calories 361.8, Fat 19.5, SaturatedFat 8.3, Cholesterol 74.1, Sodium 353.2, Carbohydrate 44.5, Fiber 2.1, Sugar 27, Protein 4.5

HAWAIIAN PINEAPPLE BUNDT CAKE

Hawaiian Pineapple Bundt Cake image

This is a recipe that I received from Recipe Lion. I receive recipes from them from time to time. This is a very good, moist cake. We never have rum in the house so I used rum flavoring and it worked out fine, but the recipe does call for the real thing, so if you have it, by all means, go with that, but please enjoy this...

Provided by Linda Griffith

Categories Cakes

Time 1h

Number Of Ingredients 12

Ingredients

1 can(s) crushed pineapple, drained, (tall can) reserve juice
2 c bisquick baking mix
1 c flour, sifted
1 tsp baking soda
3/4 c sour cream
1 3/4 c granulated sugar
3/4 c margarine
2 tsp vanilla extract
2 large eggs, beaten
1/4 c rum or two teaspoons rum flavoring
reserved pineapple juice
1/2 c chopped nuts

Steps:

1. Beat Bisquick, flour, soda together. Beat one cup of the sugar, sour cream, 1/2 cup of the margarine, eggs and vanilla extract for 3 minutes. Add flour mixture and beat for one minute more. Mix in pineapple and two tablespoons of rum or rum flavoring.
2. Pour into a well greased bundt pan and bake at 350 degrees for 45 minutes. To make the glaze, combine 3/4 cup of sugar, 1/4 cup margarine and the reserved pineapple juice. Stir over low heat to blend. Add 2 Tbs rum or rum flavoring and stir well. Remove cake from oven and spoon half of glaze over cake. After it has set, spoon on the rest. Sprinkle with nuts.

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