Fried Pies & Fireflies Island Pineapple Bundt Cake
When I was a teenager, my Daddy loved the
Apricot Nectar Cake recipe that was popular in the 80’s.
Thinking about him on Father’s Day today, I was going to make one, but I didn’t have all the original ingredients.
I did have some similar ones, so my new cake was born!
It turned out quite delicious as well!
He would have liked this one too!
Fried Pies & Fireflies Island Pineapple Bundt Cake
1 pkg Duncan Hines Pineapple Supreme Cake Mix
1 pkg Island Pineapple Jello
1/3 cup boiling water
4 eggs
3/4 cup vegetable oil
3/4 cup peach nectar
Preheat oven to 350 degrees.
Grease and flour your bundt cake pan.
Dissolve the jello in the boiling water.
In mixing bowl, combine cake mix, oil, eggs and nectar.
Mix well and then add the jello mixture.
Mix on medium speed until well combined.
Pour into your bundt pan and bake 45 minutes.
Let cool on rack about 10 minutes and
turn out onto your serving plate.
I turn mine over once more because I like that side up the best! Pour the glaze over the warm cake.
Glaze:
1 cup confectioners sugar
1 TBSP lemon juice
1 – 2 TBSP peach nectar
Mix with a fork and glaze the warm cake.
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The delicious ingredients…
Melt the jello in the boiling water…
Like so…
Combine the cake mix…
Eggs and oil…
and the peach nectar…
add the jello mixture…
Bake in your greased and floured bundt pan
on 350 degrees for 45 minutes.
Cook for 10 minutes and turn out onto your plate to cool…
I turned mine over once more because I like this view best!
on 350 degrees for 45 minutes.
Cook for 10 minutes and turn out onto your plate to cool…
I turned mine over once more because I like this view best!
Make your glaze next…
Mix with a fork and pour over your warm cake…
Yummy!
Memories…
Me & Daddy in Hawaii on my 1st Birthday 🙂
One of my earliest memories was Daddy coming home from work and picking me up and I would get a stick of
Dentyne out of his uniform pocket…
Dentyne out of his uniform pocket…
