-pineapple Pound Cake

Ingredients

• Servings: 1
• 1/2 cup butter, room temperature
• 1/2 cup vegetable oil
• 1 cup white sugar
• 5 eggs
• 1 box moist pineapple cake mix
• 1 cup sour cream
• 1 cup evaporated milk
• 1 cup flour
• 1 tablespoon vanilla extract
• glaze
• 1/2 cup light brown sugar
• 1/2 cup white sugar
• 1/2 cup butter
• 1 cup
• 1 cup toasted coconut

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 12 cup bundt pan with shortening, dust with flour, and shake out excess. place on a baking sheet lined with aluminum foil.
• cream together butter and oil in a large mixing bowl until fluffy, about 1 minute. slowly pour in 1 cup of sugar and continue to beat until fluffy, about 2 to 3 minutes. beat in eggs one at a time, beating for about 10 seconds per egg. stir in cake mix and blend until smooth. add the sour cream, evaporated milk, flour, and vanilla; beat together for 2 to 3 minutes until smooth.
• bake in preheated oven until cake has a golden brown crust and springs back when pressed with a finger, about 60 to 70 minutes. let cake sit in the pan for 20 minutes while proceeding to the next step.
• melt 1/2 cup of butter in a small pan over medium heat. stir in brown sugar, and 1/2 cup of sugar; bring to a gentle simmer and stir in the . cook until the sugars have dissolved, then remove from heat. unmold cake a serving dish. gently poke holes into the cake with a fork or cake tester. pour glaze evenly over cake. top with toasted coconut.