Tropicalpoundcake Recipes

TROPICAL POUND CAKE

Steps:

• Melt 2 tablespoons butter; lightly brush over one side of each cake slice. Place buttered side up in a foil-lined 15x10x1-in. pan. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. , In a large skillet, melt remaining butter; add fruit. Cook and stir over medium heat for 5 minutes or until heated through. Stir in honey; cook for 2 minutes. , Place two cake slices on each of six dessert plates. Top each with 1/2 cup fruit mixture; sprinkle with coconut. Garnish with pomegranate seeds if desired.

TROPICAL POUND CAKE

Steps:

• Spray loaf pan with cooking spray and preheat oven to 350°F.
• Combine cake mix, milk, bananas and eggs and mix well.
• Stir in coconut and pour into pan.
• Bake for 55-60 minutes or until toothpick inserted in center comes out clean.
• NOTE: Very pretty topped with sliced kiwifruit, vanilla ice cream and pineapple or apricot preserves or orange marmalade.

TROPICAL POUND CAKE

Steps:

• Heat oven to 325.
• Grease a 12-cup Bundt pan. Lightly dust with flour.
• Whisk together flour, baking soda, and salt in a medium bowl until mixed well.
• Beat together butter and sugar in a second bowl until light and fluffy, about 3 minutes.
• Beat in eggs, one at a time, beating well after each addition.
• Mix together sour cream (or yogurt), pineapple, and lime rind in a small bowl.
• On low speed, beat flour mixture into butter mixture in 3 additions, alternating with the sour cream (yogurt) mixture, starting and ending with the flour mixture.
• Add coconut and vanilla extracts.
• Beat on medium speed for 3 minutes.
• Pour batter into prepared pan.
• Bake in 325-degree oven for 60 minutes or until wooden pick inserted in the center comes out clean.
• Transfer pan to wire rack and cool for 20 minutes.
• Remove from pan and let cool completely.
• Glaze:.
• Whisk together lime juice and confectioner's sugar in small bowl until good drizzling consistency.
• Drizzle over cake and garnish with desired toppings.

TROPICAL BEACH BUM CAKE

Steps:

• Prepare both boxes of vanilla pudding according to the package directions, using an electric mixer. Blend the cream cheese into the pudding, mixing thoroughly to remove any lumps. Fold the whipped cream into the cream cheese-pudding mixture.
• Spread a third of the graham cracker crumbs into an even layer in a low-sided clear bowl. Pour half of the pudding over the crumbs and spread until it reaches the sides of the bowl using an offset spatula. Repeat this process once, setting the remaining third of the graham cracker crumbs aside. Cover with plastic wrap pressed directly against the surface of the pudding and chill in the refrigerator for at least 2 hours.
• Remove and discard the plastic wrap. Following the edge of the bowl, create a 1 1/2-inch border of blue sparkle gel around the edge of of the pudding. Use a small offset spatula to gently spread the blue sparkle gel, creating the look and texture of ocean waves. Cover the remaining exposed pudding by piling the reserved graham cracker crumbs on top, mounding in the center, to resemble an island in the ocean.
• Cut the sour candy belts into small rectangles to resemble beach towels and place them around the cake with the bear crackers on top of each one. Place a few bear crackers inside peach candy rings (to look like inner tubes) and place them in the blue sparkle gel so that they appear to be bobbing in the water.
• To make the palm trees: Insert a mint stem into each wafer cookie, pushing down until the leaves meet the top of the cookie. Gently press into the center of the graham cracker crumb island.
• To make the candy crab: Use scissors to snip a small triangle out of the rounded side of a cherry slice, positioning it close to the flat side, to look like a claw. Snip a small notch out of the opposite side along the curve, to fashion the arm that the claw is attached to. Repeat this process with a second cherry slice. Insert a toothpick lengthwise into each arm and set aside. Prepare the crab body by holding the rounded sides of 2 cherry slices together back to back. Secure together using 2 toothpicks, being sure to push the toothpicks deep enough so they are only exposed on top. To make the eyes, use a dab of blue sparkle gel to attach an eyeball to the bottom of each gumdrop. Secure the gumdrops on the toothpicks sticking out of the crab body. Push the claw toothpicks into the sides of the crab body. Bury the bottom half of the crab body in the graham cracker crumb sand.
• Sprinkle the island with sanding sugars where the ocean meets the graham cracker crumbs. Refrigerate until ready to serve.

TROPICAL ISLAND BUNDT® CAKE

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.

TROPICAL PARADISE PANCAKES

Steps:

• Whisk together the pancake mix and orange juice; the batter will be lumpy. Stir in the pineapple, banana, pecans, and coconut.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

LEMON TROPICAL POUND CAKE

Steps:

• Preheat oven to 350°F. Beat cream cheese, butter and granulated sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Gradually add flour, baking powder and dry gelatin mix, mixing on low speed until well blended. Stir in 1 cup of the dried fruit and 1/2 cup of the pecans. Pour into greased parchment paper-lined 9-inch square baking pan.
• Bake 1 hour or until toothpick inserted in center comes out clean and cake is golden brown. Cool 5 min. Invert cake onto wire rack; remove pan. Cool completely.
• Mix powdered sugar and lemon juice; spread over top and sides of cake. Top cake with remaining 1/2 cup dried fruit and 1/2 cup pecans.

TROPICAL PANCAKES

Steps:

• Measure reserved pineapple juice; if less than 1/2 cup, add water to equal 1/2 cup.
• In medium bowl, stir together Bisquick mix, pineapple juice and egg. Stir in crushed pineapple, macadamia nuts, brown sugar and 1/2 cup coconut just until combined.
• Spray griddle with cooking spray; heat over medium heat. For each pancake, pour 1/4 cup batter onto griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
• Serve pancakes topped with warmed pineapple preserves, sliced bananas and toasted coconut.

LUSCIOUS TROPICAL DREAM CAKE

Steps:

• Heat oven to 350ºF.
• Drain pineapple, reserving 1 cup juice. Prepare cake batter as directed on package, substituting reserved juice for 1 cup of the water. Pour into 15x10x1-inch pan sprayed with cooking spray.
• Bake 15 to 18 min. or until toothpick inserted in center comes out clean. Cool completely.
• Beat pudding mix and milk with whisk 2 min. Stir in pineapple; spread over cake. Cover with COOL WHIP; top with coconut and nuts. Keep refrigerated.