#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

Candy Corn Popsicles

I saw this one floating around on Pinterest. It’s actually what prompted my candy corn theme for the week. You only need 3 ingredients, yogurt, apple juice, orange juice. Or you can follow the Pinterest version using orange juice and pineapple juice.  Because I have Simply Apple apple juice it’s darker than the from-concentrate counterpart.

You can feel comfortable giving these popsicles to your kids before sending them off Trick or Treating for mountains of candy because there is zero added sugar, and depending on the brand of juice and yogurt you buy, you could be tricking them into a sugar-free dessert!

Candy Corn Popsicles

Here’s the How-To for Candy Corn Popsicles:

Using a tiny spoon put some white yogurt (plain, vanilla, Greek or regular) in the bottom of your popsicle mold. Place the mold in the freezer, covered with plastic wrap, until hardened.

Put apple juice on top of the frozen yogurt. Put in the freezer, covered with plastic wrap, to let solidify just enough so that the third layer won’t mix. If you let it harden completely it’ll be near impossible to put the popsicle stick/handle into the mold.

Top off the popsicle with the orange juice. Put the sticks into the mold and freeze.

When you go to remove the popsicles from the mold run it under cold water first. Doing so will loosen them from the sides of the mold. Or you can set the mold in a bowl of cool water.

Candy Corn Popsicles 2