Cooking

Pineapple Bundt Pound Cake

~ lindy

Pineapple Bundt Pound Cake

Preheat oven 350*F.

*Dried Pineapple Chunks, for topping/decoration on cake

*1 can 8 ounce Pineapple Tidbits, drained, chopped small and juices reserved

*1 box 16 ounce Pound Cake Mix

*2 Eggs, room temperature

*6 ounces canned pineapple juice using the above reserved pineapple juice, plus you might need extra from another can of pineapple juice or add water to get 6 ounces

*Bundt Pan, sprayed with cooking spray (Pam) butter/greased and floured

In a medium-large mixing bowl, using a hand mixer on medium-low speed, mix together the cake mix and pineapple juice. Add one egg at a time and mix together cake mixture just until incorporated, about 3 minutes. Stir in chopped pineapple bits.

Pour cake batter into prepared Bundt pan or 9 by 4 inch loaf pan.

Bake in the oven for 45 to 50 minutes or until tooth pick comes out clean. Cool cake about 10 minutes and remove from pan and drizzle on Glaze.

Syrup Glaze (Cake Soaking Syrup)

*1/4 cup Water

*1/2 cup Brown Sugar

*2 tablespoons Butter

In a sauce pan on medium-low heat, add the water brown sugar and butter. Stirring as needed and allowing the mixture to cook down until a slightly thick consistency. Allow to cool slightly and pour/drizzle slowly over the top of the slightly baked warm cake. Add dried pineapple chunks to the top of the cake as desired.

Recipe adapted from Sandra Lee Food Network

Enjoy!

Lindy

Pina Colada Popcorn

~ lindy

Pina Colada Popcorn

*28 cups Air Popped Popcorn

*1/2 cup dried Pineapple Chunks, chopped small

*1/2 cup dried Coconut Chunks, chopped small

*1/2 cup Macadamia Nuts, chopped small

*1 to 1 and 1/2 cups White Chocolate Melting Wafers, like Ghirardelli Melting Wafers

*2 teaspoons Coconut Oil

*1/16 teaspoon Butter Rum Flavoring, oil based

Use 4 half baking sheets lined with Silpats or Parchment Paper. Put 7 cups of the popped popcorn on each baking sheet. Set aside.

In a microwaveable safe glass 2 cup measuring cup, place the melting wafers and coconut oil. Melt in 30 second increments or according to wafer directions, until wafers almost melted stirring between each increment, stir until smooth. Stir in the butter rum flavoring.

Drizzle the melted white chocolate evenly over the  4  baking sheets of popped corn. Sprinkle on coconut, pineapple and macadamia nuts, sprinkle them evenly between the  4 baking sheets and toss together coating all ingredients as possible. Allow white chocolate to set and serve as desired.

Enjoy!

Lindy