Luscious Tropical Dream Cake Recipes

Steps:

• PREHEAT oven to 350ºF.
• Grease a 15x10x1-inch baking pan.
• Drain pineapple, reserving 1 cup of the juice; set pineapple aside.
• Prepare cake batter as directed on package, substituting 1 cup reserved juice for 1 cup of the water, and 1 tsp rum extract (if desired).
• Pour batter into baking pan.
• BAKE 15 to 18 minute or until wooden toothpick inserted in center comes out clean.
• Cool completely in pan on wire rack.
• ADD milk to dry pudding mix and beat with wire whisk 2 minute or until well blended.
• Stir in pineapple and remaining 1 tsp rum extract (if desired) and spread over cake.
• Cover this with whipped topping into which you have stirred coconut extract(if desired).
• Sprinkle with toasted coconut and pecans (if desired).
• Store in refrigerator.

Steps:

• Preheat oven to 350°.
• Grease and flour 3 9-inch cake pans.
• In a large bowl, cream sugar and margarine until fluffy. Add eggs, one at a time, beating after each adition.
• In another bowl, mix flour, soda and salt together. Add flavorings to buttermilk. Add flour mixture to butter mixture, alternately with buttermilk, ending with flour. Stir in pineapple and coconut.
• Pour into prepared cake pans and bake for 25 minutes or until toothpick inserted into center comes out clean.

Steps:

• Utilizing the water, vegetable oil and eggs, prepare cake in 2 eight, or 2 nine inch, cake pans according to package directions. Completely cool on wire racks.
• Prepare the rum syrup by placing the water and sugar in a small saucepan and bring to a boil, stirring occasionally to dissolve the sugar. Cool and stir in the rum.
• In a bowl, stir dry pudding mix into crushed pineapple and its juice. Gently fold Cool Whip into the pineapple mixture with a rubber spatula.
• Use a long serrated knife to cut the cake layer into two horizontal layers and moisten both sides with up to one half of the rum syrup. Spread the layers with a thin layer of the apricot preserves.
• Reassemble the two cut layers and place them on a cake plate. Top with 1 cup of the frosting.
• Repeat the rum syrup and apricot preserve process with the second cut cake layer and place it on top of the frosted bottom layer. Frost sides of cake lightly then top cake with remaining frosting mixture.
• If desired, garnish cake with pineapple slices or chunks and maraschino cherries taking care to drain them and dry them off on paper towels before adding them to the cake.
• Chill until serving time and store leftovers in refrigerator.

Steps:

• Beat 2 cups of sugar and oil at the medium speed of an electric mixer for 2 minutes. Add the eggs, one at a time, beating just until the yellow disappears. Add the crushed pineapple and vanilla, beating just until blended.
• Combine the flour, baking powder, baking soda, salt, and cinnamon; Stir well. Add to the oil mixture alternately with the mashed banana, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition.
• Pour the batter into a greased and floured 12-cup Bundt pan. Bake at 350 degrees for 1 hour or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes; remove from the pan, and let cool completely on a wire rack.
• Combine the powdered sugar and orange juice, adjusting the amount of orange juice to get the glaze you want. Stir well. Drizzle the glaze over the cake.