TROPICAL ISLAND BUNDT® CAKE
This moist, tropical cake combines coconut and bananas and is topped with a pineapple-butter rum sauce. Perfect for family gatherings, a special dinner party, or a "just because I love you" day.
Provided by Angelina
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h40m
Yield 14
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Mix bananas, pineapple juice, water, applesauce, eggs, and coconut extract with an electric mixer until well combined. Add cake mix, coconut, and pudding mix; mix on medium speed for 2 minutes. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cake cool in the pan.
- Combine brown sugar, cream, and butter for the sauce in a saucepan. Bring to a boil. Add rum and crushed pineapple and boil, stirring occasionally, until it starts to thicken, 4 to 5 minutes. Set aside to cool down.
- Poke holes all around the top of the cake still in the pan. Pour about 1/3 of the sauce over the cake with a spoon, trying not to get the pineapple during this stage. Place a serving plate on top of the cake pan and invert the cake, holding onto the pan and plate tightly. Pour remaining sauce and pineapples evenly over the cake. Let sit until cake has absorbed the sauce, about 30 minutes. Slice and serve.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 54.4 g, Cholesterol 57 mg, Fat 11.8 g, Fiber 2 g, Protein 3.5 g, SaturatedFat 5.8 g, Sodium 336.2 mg, Sugar 37.6 g
TROPICAL FRUIT CAKES
Fruit Cake goes tropical for the summer. These tender rum-soaked cakes brimming with tropical fruit bits and rich macadamia nuts are sure-to-please.
Provided by Annacia
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Grease and lightly flour eight 1-cup fluted tube pans or six 4-1/2x2-1/2x1-1/2-inch individual loaf pans and set pans aside.
- In a medium bowl combine flour, baking powder, and baking soda; set aside.
- In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds, add brown sugar; beat until combined.
- Add eggs, one at a time, beating on medium speed until combined (The batter may appear curdled).
- Combine 1/4 cup rum or pineapple juice, 1/4 cup pineapple juice, the corn syrup, ginger, and vanilla.
- Add flour mixture and rum mixture alternately to butter mixture, beating on low speed after each addition just until combined.
- Fold in fruit bits and nuts.
- Spread batter in prepared pan.
- Bake in a 325 degree oven for 20 to 25 minutes for fluted tube pans or 30 to 35 minutes for loaf pans or until a toothpick inserted into centers comes out clean.
- Cool cakes in pans on wire racks for 10 minutes. Remove from pans; cool at least 1 hour on racks.
- Poke holes in cakes using a wooden toothpick or bamboo skewer.
- Soak eight or six 8-inch-square pieces of double thickness 100-percent cotton cheesecloth with the 1/3 cup rum or pineapple juice and wrap each cake in rum- or juice-soaked cheesecloth.
- Wrap each cake tightly in foil or seal in a plastic bag.
- Chill in refrigerator for 24 hours.
- Remove foil or remove cakes from bags; drizzle with 1/4 cup rum or pineapple juice. Rewrap with foil or return to plastic bags and refrigerate at least 24 hours.
- Remove cheesecloth before serving.
- If desired, sprinkle with sifted powdered sugar. Makes 6 or 8 cakes (24 servings).
- Make-Ahead Tip: Prepare Tropical Fruit Cake as directed through until the 24 hr chill, except refrigerate up to 5 days. (Or prepare Tropical Fruit Cakes as directed through up to 24 hr chill, except do not sprinkle with powdered sugar. Place in self-sealing freezer bags. Seal, label, and freeze up to 3 months.)
- To serve, thaw frozen cakes in freezer bags in the refrigerator overnight. Serve as directed.
BEACH BUM SMOOTHIE FROM TROPICAL SMOOTHIE CAFE
My all time favorite smoothie from Tropical Smoothie Cafe! Strawberries,Bananas, and White Chocolate! Yum!
Provided by MeggaChef
Categories Smoothies
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Melt chocolate in microwave for about 1 to 1 1/2 minutes, just enough until the chocolate is soft.
- Add all ingredients to blender, blend until smooth.
Nutrition Facts : Calories 177.2, Fat 4.7, SaturatedFat 2.9, Cholesterol 17.1, Sodium 68.8, Carbohydrate 31.2, Fiber 2.9, Sugar 16.4, Protein 4.9
TROPICAL CAKE
The lemon-lime soda and pineapple give this cake a refreshing taste.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cake mix, pudding mix, soda, eggs, and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack. , In a small saucepan, combine the sugar, flour, eggs, butter and pineapple. Cook and stir over medium heat until mixture is thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in coconut. Spread over warm cake. Cool on a wire rack for 1 hour. Cover and refrigerate.
Nutrition Facts : Calories 369 calories, Fat 17g fat (8g saturated fat), Cholesterol 82mg cholesterol, Sodium 383mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
TROPICAL COFFEE CAKE
"My aunt gave me this appealing recipe she often doubles for large groups," writes Alisha Juhnke from her home in Lebanon, Oregon. "Lightly sweetened with pineapple and topped with coconut, it was an instant winner in my household."
Provided by Taste of Home
Time 50m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a bowl, blend the sugar and oil. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Combine the flour, baking powder and salt; add to the sour cream mixture. Stir in pineapple., Transfer to a greased 9-in. square baking dish. Combine the topping ingredients; sprinkle over batter. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 393 calories, Fat 19g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 261mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.
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