Spiced Rum Tropical Dump Cake Food

SPICED RUM TROPICAL DUMP CAKE

Steps:

• Preheat oven to 350F.
• Spray a 9x13 inch pan with baking spray.
• Dump the can of pineapple and can of mandarin oranges into a large bowl.
• Mix in the spiced rum.
• Pour spiked fruit into the pan and spread with a spatula to make even.
• Sprinkle cake mix over the fruit, doing your best to evenly distribute the mix.
• Drizzle butter evenly as best you can over the cake mix.
• Sprinkle the coconut on top of the butter covered cake mix.
• Bake for 50-60 minutes.
• Remove from oven.
• You can serve dump cake warm or cold. I prefer mine warm for dessert and cold for breakfast. ????
• Serve with ice cream or whipped cream for extra yumminess.

SPICE RUM CAKE

Steps:

• Cake Preheat oven to 350 degrees F.
• Mix cake mix, milk, cooking oil, sour cream, rum, eggs and cinnamon.
• Beat on low speed until just moistened.
• Turn to medium speed and beat 2 minutes.
• Pour into prepared Bundt pan and bake 35- 40 minutes, or until toothpick inserted in center comes out clean.
• Cool in pan on wire rack for 10 minutes, then remove and cool completely before glazing.
• Glaze Mix powdered sugar, melted margarine and rum.
• If glaze is not quite thin enough to drizzle, you may thin by adding 1/2 teaspoon water at the time to get the consistency you want.
• Drizzle over cake.

TROPICAL DUMP CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients.
• Pour batter into a greased 13 x 9-inch cake pan.
• Bake for 30 minutes.
• Remove from oven and cool on wire rack for one hour.
• Slice cake into 2-inch pieces.
• Serve warm or chilled. If desired, top with a dollop of whipped cream.

RUM SPICE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• In a mixing bowl, cream the butter and sugar till light and fluffy. Mix in the vanilla, lime juice, and lime zest. Add the eggs, 1 at a time, and incorporate well.
• In a separate bowl, combine the bread crumbs, flour, all the spices, baking powder, and salt.
• In another bowl, combine rum and port. Add flour mixture alternately with rum/port mixture into the batter.
• Prepare a 9-inch cake or spring form pan by lining bottom and sides with parchment paper. Fill the pan 3/4 of the way and bake until a skewer comes out of the center of the cake clean, about an 1 hour and 10 minutes.
• Put raisins, prunes, cinnamon sticks, and vanilla beans in a glass jar and cover with mixture of equal parts Jamaican white rum, Jamaican spiced rum, and Port. Cover with a tight fitting lid, label, and date the jar. Put in a cool, dry cupboard. From time to time, check the fruits to see if more liquor is needed, as the fruits will plump and soak up the liquid. Keep the fruit covered in liquor. It is best to allow the fruit to marinated for at least a month for best flavor.

TROPICAL DUMP CAKE

Steps:

• Grease 9 by 13 inch baking pan.
• Dump into pan and spread evenly in this order: cherry pie filling, undrained pineapple, dry cake mix.
• Arrange pieces of butter on top.
• Pour 1/2 cup melted butter over cake mix.
• Top with 1 cup flaked coconut and 1 cup chopped pecans.
• DO NOT MIX!
• Bake at 350 degrees for about 1 hour.

TROPICAL SPICE CAKE

Steps:

• Sift flour, measure and resift 3 times with the baking powder, salt and spices.
• Cream butter thoroughly, add sugar gradually and cream well together.
• Add unbeaten egg and beat well.
• Add flour mixture alternately with the milk, a small amount at a time, beating after each addition until smooth.
• Bake in two greased 8-inch layer cake tins in a moderate oven of 375 F for 20 to 25 minutes.
• Spread Seven-Minute Frosting between layers, on top and sides of cake.

SPICED RUM CAKE

Steps:

• preheat oven to 325.
• grease and flour a bundt pan.
• in a medium bowl mix oil, honey, molasses, rum and coffee.
• in a large bowl whisk together flour, baking powder, baking soda, cinnamon, cloves and salt mix in raisins.
• in a large bowl beat eggs and sugar, add in liquid ingredients, beat on high with electric mixer slowly add dry ingredients, mixing well.
• pour into bundt pan,bake for 1 hour.
• remove and let cool in pan for 30 minutes, then remove from pan and cool on wire rack for 30 mins meanwhile to make glaze mix sugar, rum and water together.
• when cake is cool pour over top you can just dust with confectioners sugar instead of glaze if desired.