Pineapple Cake with Brown Sugar Glaze

By JanetLynn198

Ingredients

• Glaze:
• 18 oz Duncan Hines Pineapple cake mix
• 13 oz can Thai Coconut milk
• 3 eggs
• 2 tbsp pineapple juice
• 6 tbsp butter or margarine
• 2/3 cup brown sugar,packed
• 1/4 cup cream
• 6 caramel marshmallows or regular white ones
• 1 tsp pineapple juice
• Topping:
• 1 can pineapple rings,drained
• 1/4 cup flaked coconut,for garnish
• 1/4 cup toffee butter brickle bits
• 12 maraschino cherries
• Cool Whip, thawed

Details

Servings 12
Preparation time 60mins
Cooking time 105mins

Preparation

Step 1

1. Preheat oven to 350F. Spray a 9x13" baking pan with non-stick spray. Using your mixer, add cake mix in the large bowl, add coconut milk, eggs and pineapple juice. Beat on slow until blended. Mix on medium for 2 mins. Pour into prepared pan and bake for 35 mins. Remove from oven and place on wire rack.

2. To make glaze: In a small saucepan add butter, brown sugar ,cream and juice. Stir to melt sugar and marshmallows, then bring to a boil and gently boil for 3 mins. Remove from heat.

3. With small end of a chop stick, poke holes over top of cake. Spoon a small amount of glaze over cake, just to cover. Let set 2 mins, spoon on second layer of glaze. Let set 2 mins again. Drain pineapple rings on paper towels then place pineapple rings on top of cake (3 across and 4 down). Place a patted dry cherry in center of each ring. Sprinkle coconut and butter brickle bits over top. Spoon remaining glaze over all until all used up, let set to cool. Serve each piece with dollop of Cool Whip.