Tropical Pound Cake
By: Sena Wilson
Published: Sunday, February 28, 2010 - 1:04pm

Ingredients




Crisco Solid Shorterning for Cake Pan
Flour or Powdered Sugar for Dusting Cake Pan
1 Duncan Hines Classic White Cake Mix
1/2 cup Canned Creme of Coconut
1/2 cup Vegetable Oil (canola, corn or sunflower)
1/2 cup Sugar
1 Tub (8 oz.) Pineapple Cream Cheese Spread
4 Eggs, plus 1 Egg Yolk
1 teaspoon Pure Vanilla Extract
1 teaspoon Pure Coconut Extract
Icing:
1 cup Powered  Sugar
2 tablespoons Melted Butter
1 teaspoon Pure Coconut Extract
2 tablespoons Creme of Coconut as needed for spreading consistency

Preparation

1 Preheat oven to 350 Degrees.  Grease bundt pan with solid shortening (cooking "spray" will bond with flour in cake and leave a greasy film on cake) and dust with flour. 2 Mix together Cream Cheese Spread and Eggs.  Add remaining ingredients and mix on low speed for 1 minute; scrap down sides of bowl.  Mix an additional 2 minutes on medium speed.  Pour into sprayed  and floured bundt cake pan.  Bake 35 - 40 minutes until cake springs back when pressed with finger.  Cool on rack 20 minutes.  Run a long spreader knife around edge of cake pan; invert onto serving platter.  Drizzle with icing. 3 Icing: 4 Mix together all ingredients until of spreading consistency.  Drizzle over warm cake.

About


One day I was going to bake a cake and wanted something new.  As I looked around my pantry, I came up with these ingredients without having to run an errand to the grocery store.  My husband was delighted with the cake.  It is easy, and my neighbors loved it also!  We share...being only a "couple".