Strawberry-Pineapple Bundt Cake Recipe
Ingredients:
- 2 tablespoons butter, melted
- 1/2 cup chopped nuts
- 1/2 cup flaked coconut
- 1 (13 ounce) can crushed pineapple
- 1 (18.25 ounce) box strawberry cake mix
- 1 cup water
- 1/4 cup vegetable oil
- 3 eggs
- Glaze
- 1 cup confectioners' sugar
- 1 tablespoon pineapple
- 1 to 2 tablespoons pineapple syrup
Directions:
- Preheat oven to 350 degrees F. Generously grease and flour Bundt pan.
- Mix butter, nuts and coconut; sprinkle in bottom of pan. Drain pineapple, reserve syrup and 1 tablespoon pineapple for glaze.
- Blend cake mix, water, oil and eggs at low speed until moistened. Beat at high speed for 4 minutes. Pour 1/2 of batter on top of nut mixture. Spoon pineapple over batter and pour remaining batter on pineapple. Bake 45 to 50 minutes. Cool 10 minutes. Remove from pan.
- When cooled completely top with glaze.
- Glaze: Mix all ingredients to reach proper glaze consistency.