Pineapple Bundt Cake | Rhodes Quality

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Ingredients

1 x 800g vanilla cake mix

1 x 430 g can Rhodes Quality Pineapple Crush

500 ml (2 cups) icing sugar (or use the icing mix provided in the kit)

65-80 ml (¼ – ⅓ cup) Rhodes Quality Pineapple Fruit Juice Blend

Method

Prepare the cake batter as per the instructions on the pack. Lightly stir the Rhodes Quality Pineapple Crush into the batter. Pour the batter into a bundt baking pan that has been sprayed with non-stick spray. Bake in an oven preheated to 180°C for 30 minutes or until a skewer inserted in the centre of the cake comes out clean. cool. To prepare the glaze, sift the icing sugar into a large bowl. Whisking continuously, add the Rhodes Quality Pineapple Fruit Juice Blend a little bit at a time until the glaze is smooth and pourable. Drizzle the glaze over the pineapple cake and serve.

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