#BundtBakers: Tropical Vacation

4ae7b-bundtbakerspostIt’s that time of month for me to share a bundt cake with you alongside #BundtBakers. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month Christiane of Taking on Magazines is hosting and selected the theme of Tropical Vacation.

What a perfect theme for this time of year! I think we can all use a little slice of sunshine right about now. Spring is almost here but Winter doesn’t want to quite let go just yet. Maybe with a cake inspired by the tropics we can force the cold out for good!

We will be moving in under two weeks and I have been in a “use all the food” frenzy! I had an Orange Supreme Cake Mix in the pantry that my mother-in-law gave me. She wanted me to make a bundt cake from her friend’s daughter’s blog, Southern Plate, which called for that particular cake flavor. (Apparently, it’s not a flavor carried in all stores.) I looked at the recipe for Christy’s Grandmama’s Orange Supreme Cake and headed to the store to check out the nectar varieties available to me. There weren’t any that I could consume so I scratched the idea. Instead, I decided to turn that boxed cake mix into a tropical inspired bundt cake! I replaced the water called for in the recipe with pineapple juice and added some macadamia nuts. (To really go all out with the tropical theme I bet you could use melted coconut oil instead of the vegetable/canola oil!) But because this theme was Tropical Vacation and not just Tropical I felt a pull towards alcohol so I created a rum glaze, using rum extract so it’s still family friendly. I’m definitely happy with the resulting creation, and if you close your eyes you can almost forget you’re not sitting on the beach drinking a cocktail.

An Original Recipe

Tropical Supreme Cake with Rum Cream Cheese Glaze

Ingredients:

  • 1 box (16.5 oz) Orange Supreme Cake Mix
  • 3 eggs
  • 1 C pineapple juice
  • 1/3 C canola (or vegetable) oil
  • 1/4 C chopped macadamia nuts (plus more for garnish)
  • 1 C powdered sugar
  • 4 oz cream cheese, at room temperature
  • 2 tbsp milk
  • 1/4 tsp rum extract

Steps:

  1. Preheat oven to 325 degrees F. Grease a bundt pan.
  2. In a large bowl, combine the cake mix, eggs, juice, and oil. Beat using a hand mixer until batter is smooth. Fold in the nuts.
  3. Pour batter into prepared bundt pan. Bake 35 minutes, or until a knife inserted comes out cleanly.
  4. Allow cake to cool in the pan at least an hour before unmolding. Transfer to a cooling rack to cool completely.
  5. Make the glaze: In a large bowl, beat the cream cheese, powdered sugar, milk, and extract using a hand mixer until smooth. Pour glaze over the cake. Garnish with extra macadamia nuts.

Tropical Supreme Cake with Rum Cream Cheese Glaze for #BundtBakers from Sew You Think You Can Cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Banana Coconut Pineapple Bundt by Food Lust People Love

Banana Pineapple Mini Bundt Cakes by I Love Bundt Cakes

Banana Rum Cake by Jane’s Adventures in Dinner

Bounty Bundt Cake by Baking in Pyjamas

Bundt Cake Tropical by La mejor manera de hacer …

Chocolate Coconut Tres Leche Bundt Cake by The Whisking Bowl

Drømmekage (Danish Dream Cake) Bundt Cake by Brooklyn Homemaker

Golden Tropical Coconut Bundt Cake by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice

Key Lime Bundt Cake by Taking On Magazines

Lava Flow Bundt Cake by All That’s Left Are The Crumbs

Lime-Coconut Bundt Cake by Palatable Pastime

Piña Colada Rum Bundt Cake by Making Miracles

Pineapple Upside Down Coconut Cake by Adventures in All Things Food

Speckled Tropical Bundt Cake by I Camp in my Kitchen

Tequila Sunrise Bundt Cake by Los Chatos Chefs

Tres Leche Bundt with Pineapple and Strawberry Whipped Cream by A Day in the Life on the Farm

Tropical Hummingbird Bundt Cake by Tartacadabra

#BundtBakers: Tropical

BundtBakers

I am very excited about this month’s #bundtbaker’s post! #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s theme is tropical and our lovely host is Lauren of From Gate to Plate.

When I saw that June’s theme was to be Tropical I was immediately reminded of last year’s birthday trip to Hawaii. I knew I wanted to do something Hawaiian in theme and flavor.

I searched the internet for traditional Hawaiian cakes. Finding ones that didn’t include coconut ended up being pretty difficult! But I did find this Pineapple Macadamia Nut Loaf recipe on alohafriends.com on their page of popular luau recipes. We didn’t experience the typical tourist luau on our vacation (I’d done it in 4th grade with my family, and Stuart and I decided it wasn’t worth the money without having kids to enjoy the show.) so I can’t tell you if this quick bread was present. The recipe reminded me of banana bread. Except that instead of bananas you use pineapple! With Hawaii being the largest exporter of macadamia nuts, I liked that they are distributed throughout this bundt.

Pineapple Macadamia Nut Bundt

Ingredients:

  • 3/4 C crushed fresh pineapple
  • 1 1/8 C pineapple juice
  • 3/4 C vegetable oil
  • 6 eggs
  • 1 1/2 C sugar
  • 4 1/2 C flour
  • 4 1/2 tsp baking powder
  • 1 C macadamia nuts, chopped if desired

Steps:

  1. Preheat oven to 350 degrees F. Grease bundt pan.
  2. In a large bowl combine pineapple, pineapple juice, vegetable oil, eggs, and sugar.
  3. In another bowl sift together flour and baking powder. Stir into wet ingredients. Fold in macadamia nuts. Pour into greased bundt pan.
  4. Bake 50-60 minutes, until a knife comes out cleanly.

*This recipe is adapted from Mike & Kim at http://www.alohafriends.com/recipes.html*

Pineapple Bundt

I photographed my bundt on top of fabric I purchased from Quilt Passions in Kailua-Kona. I love these fabrics and can’t wait to finally begin working on our Hawaii quilt. Someday I’ll get around to it… If you’d like to see my posts about our vacation on The Big Island please check them out! I encourage you to put a trip to Hawaii on your bucket list!

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #bundtbakers homepage.

And don’t forget to take a peek at what other talented bakers have baked this month:

Pink Coconut and Grapefruit Bundt Cake by Laura at Baking in Pyjamas
Guava and Cream Cheese Bundt Cake by Terri at Love and Confections
Guava and Pineapple Impossible Cake by Kelly at Passion Kneaded
Passion-Orange-Guava Bundt Cake by Felice at All That’s Left are the Crumbs
Mini Spiced Caramelized Pineapple Bundt Cakes by Lauren at From Gate to Plate
Hibiscus Lime Bundt Cake by Tux at Brooklyn Homemaker
Mango Brown Sugar Glazed Bundt Cake by Tara at Noshing with the Nolands
Pineapple Pound Cake by Renee at Magnolia Days
Mango Ginger Bundt Cake by Stacy at Food Lust People Love
Almost Pina Colada Bundt Cake by Margaret at Tea and Scones
Mexican Mango Cake by Veronica at My Catholic Kitchen
Mango Coconut Bundt by Jane at Jane’s Adventures in Dinner
Mini Pineapple Lime Mojito Bundt Cakes by Zainab at Blahnik Baker
Tropical Pineapple Bundt Cake by Chaya at Bizzy Bakes