Pineapple Coconut Bundt Cake Recipe
It may not be as good as a trip to Hawaii, but this Pineapple Coconut Bundt Cake is the next best thing!
Servings: 12 people
Large Mixing Bowl
Hand or Stand Mixer
Large Serving Plate
Non-stick Cooking Spray
- 1 (15 ounce) box yellow cake mix
- 1 (20 ounce) can crushed pineapple undrained
- ½ cup sweetened coconut flakes
- ¼ cup orange juice
- 2 cups powdered sugar
In a large mixing bowl, combine dry cake mix, pineapple and coconut flakes.
Pour batter into a bundt pan sprayed with nonstick cooking spray.
Bake according to directions on cake box for a bundt cake.
Let cool completely in pan for about 90 minutes before inverting onto a plate.
If desired, drizzle orange glaze on top and sprinkle with extra coconut.
- Even though the original directions for the cake mix tell you to use oil, eggs, and water, it is not required for this recipe.
Calories: 276kcal | Carbohydrates: 56g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Sodium: 303mg | Potassium: 199mg | Fiber: 2g | Sugar: 42g | Vitamin A: 35IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 2mg