Hawaiian Pineapple Bundt Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease fluted tube pan (such as Bundt®) with cooking spray with flour.
• Pour melted butter into the bottom of the prepared pan. Sprinkle brown sugar evenly on top. Drain pineapple rings over a measuring cup; reserve juice. Cut rings in half. Alternate placing halved pineapple rings and maraschino cherries around the pan. Set aside.
• Combine cake mix and pudding mix in a large mixing bowl. Pour enough milk into the reserved pineapple juice to make 1 cup of liquid; add to cake and pudding mixture. Pour in vegetable oil. Mix on low speed, adding 1 egg at a time until blended. Increase speed to medium; mix until thoroughly combined and smooth, about 2 minutes. Pour batter over pineapples and cherries in the pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 33 to 40 minutes. Let cool for 10 minutes before removing from pan.

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.

Steps:

• Prepare cake according to package directions using oil, eggs and water.
• Bake in greased and floured 9X13 pan.
• When cool, punch holes in cake with handle of wooden spoon.
• Pour pineapple over top of cake.
• Combine cream cheese, pudding and milk; beat until smooth and thick enough to spread.
• Spread over top of cake.
• Top with whipped topping, coconut and nuts.
• Refrigerate until ready to serve.

Steps:

• Preheat oven to 350 degrees.
• Make cake batter according to package directions adding in the vegetable oil, eggs, and using pineapple juice reserved from crushed pineapple in place of water.
• Pour into two greased 9 x 13 pans or one greased 18 x 12 jelly roll pan.
• Bake for 15 minutes or until toothpick inserted near the center comes out clean.
• Let cool completely.
• In a large mixing bowl combine the pudding mixes, milk, and coconut extract; beat for 2 minutes.
• Add softened cream cheese and beat well to smooth out all bumps, and then gently stir in pineapple with a spoon.
• Spread pudding mixture over cooled cake.
• Mix together whipping cream, powdered sugar, and vanilla until thick.
• Spread this over the pudding layer.
• To toast the coconut, spread it on a cookie sheet and bake at 325 for 5 to 10 minutes until barely browned.
• Sprinkle cooled coconut over the top of the cake.
• Chill cake for about 2 hours or until ready to serve.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, egg whites and extract until well blended. Combine flour and baking powder; gradually add to creamed mixture, beating well after each addition. Stir in pineapple. , Pour into a greased 10-in. fluted tube pan. Bake at 350° for 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, combine glaze ingredients. Drizzle over cake.

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.