Pineapple Orange Streusel Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I used Duncan Hines pineapple supreme cake mix for this.. Ingredients:
19 1/4 ounces pineapple cake mix, divided |
2 tablespoons brown sugar, packed |
1 teaspoon orange rind, grated |
1/2 teaspoon ground cinnamon |
1/3 cup pecans, coarsely chopped |
4 large eggs |
3 ounces vanilla instant pudding mix |
1 cup orange juice |
1/3 cup vegetable oil |
1 tablespoon brown sugar, packed |
1 tablespoon orange juice |
1/4 teaspoon vanilla extract |
3/4 cup powdered sugar |
1 teaspoon orange rind, grated |
1/3 cup pecans, coarsely chopped |
Directions:
1. Preheat oven to 350*. Grease and flour 10 bundt pan. set aside.
2. for STREUSEL:.
3. combine 2 tbls cake mix, 2 tbls brown sugar, 1 tsp orange peel and cinnamon in medium bowl. Stir in 1/3 cup pecans. set aside.
4. for CAKE:.
5. combine remaining cake mix, eggs, pudding mix, 1 cup orange juice and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
6. Sprinkle with streusel. Swirl with knife.
7. Bake at 350* for 50-60 minutes or until toothpick inserted near the center comes out clean.
8. Cool in pan 25 minutes. Invert onto serving place.
9. for GLAZE:.
10. combine 1 tbls brown sugar, 1 tbls orange juice and vanilla extract in small bowl. Add powdered sugar gradually, stirring until smooth. Stir in 1 tsp orange peel. Drizzle half the glaze over warm cake. Sprinkle 1/3 cup pecans over glaze. Drizzle remaining glaze over pecans. Serve warm.
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