Easter Desserts that please everyone at the dinner table
Published 9:34 pm Saturday, April 4, 2020
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Easy Pistachio Tube Cake
Pineapple Upside-Down Cake
Pina Colada Tube Cake
Easter is a special time of the year, and it requires special dishes, including desserts. It’s a time of celebration, so it requires a little something special at the dinner table. Some desserts you may want to try are the Pina Colada Tube Cake and Pineapple Upside-Down Dump Cake, both of which have the ingredient, crushed pineapple, or the Pistachio Tube Cake.
PINA COLADA TUBE CAKE
INGREDIENTS
1 package white cake mix (regular size)
1 package (3.4 ounces) instant coconut cream pudding mix
1 cup canola oil
3/4 cup water
2 large eggs, room temperature
1/4 cup rum
1 cup drained crushed pineapple
GLAZE:
2 cups confectioners’ sugar, divided
2 tablespoons unsweetened pineapple juice
1/4 cup cream of coconut
1 tablespoon rum
1/4 cup sweetened shredded coconut
DIRECTIONS
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
In a large bowl, combine cake mix, pudding mix, oil, water, eggs and rum; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in pineapple. Transfer batter to prepared pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 15 minutes before removing to a wire rack.
In a small bowl, mix 1 cup confectioners’ sugar and pineapple juice; brush over warm cake. Cool cake completely.
In another bowl, mix cream of coconut, rum and remaining confectioners’ sugar; drizzle over cake. Sprinkle with coconut.
To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
EASY PISTACHIO TUBE CAKE
INGREDIENTS
1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant pistachio pudding mix
4 large eggs, room temperature
1-1/2 cups water
1/4 cup canola oil
1/2 teaspoon almond extract
Confectioners’ sugar
Finely chopped pistachios, optional
DIRECTIONS
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
In a large bowl, combine the first 6 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Dust with confectioners’ sugar. If desired, sprinkle with pistachios.
PINEAPPLE UPSIDE-DOWN DUMP CAKE
INGREDIENTS
3/4 cup butter, divided
2/3 cup packed brown sugar
1 jar (6 ounces) maraschino cherries, drained
1/2 cup chopped pecans, toasted
1 can (20 ounces) unsweetened pineapple tidbits or crushed pineapple, undrained
1 package yellow cake mix (regular size)
Vanilla ice cream, optional
DIRECTIONS
In a microwave, melt 1/2 cup butter; stir in brown sugar. Spread evenly onto bottom of a greased 5-qt. slow cooker. Sprinkle with cherries and pecans; top with pineapple. Sprinkle evenly with dry cake mix. Melt remaining butter; drizzle over top.
Cook, covered, on high until fruit mixture is bubbly, about 2 hours. (To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts.)
Turn off slow cooker; let stand, uncovered, 30 minutes before serving. If desired, serve with ice cream.
