TROPICAL FRUIT CAKE
I was out of vanilla pudding to make the shaving cream cake(pineapple delight cake) today so i use banana cream pudding and it was really good. This is what i did...
Provided by momma213
Categories Dessert
Time 35m
Yield 16-20 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Mix cake mix, oranges with juice and eggs.
- Beat till well mix around 2 minutes.
- Pour into prepared pan 13 by 9 and spread.
- Bake 30 minutes or until toothpick inserted into center comes out clean.
- Let cool completely.
- Mix cool whip, pudding and pineapple.
- Spread on cooled cake and refridgerate till ready to serve and any leftovers.
- Can use sugar free coolwhip and sugar free pudding. You might try to mix a ripe banana in with the oranges in the cake and about 1/2 cup coconut in with the frosting. Sounds yummy to me.
Nutrition Facts : Calories 276.6, Fat 11.4, SaturatedFat 6.9, Cholesterol 26.4, Sodium 323.5, Carbohydrate 41.8, Fiber 0.6, Sugar 32.9, Protein 2.8
TROPICAL POUND CAKE
Pomegranate seeds add a nice touch to the tropical fruit topping. To minimize the mess of seeding a pomegranate, follow these simple instructions. First, cut off the crown and score the fruit into quarters. Soak the fruit in a large bowl of cold water for 5 minutes. Holding the fruit underwater, break the scored sections apart with your fingers. Then separate the seed clusters from the skin and membranes. Discard the skin and the membranes; dry the seeds on paper towels.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 433 calories, Fat 18g fat (11g saturated fat), Cholesterol 93mg cholesterol, Sodium 280mg sodium, Carbohydrate 67g carbohydrate (51g sugars, Fiber 3g fiber), Protein 4g protein.
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.
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