Pineapple Sorghum Cake
This delicious cake recipe comes from Mark and Sherry Guenther of the Muddy Pond Sorghum Mill.
This recipe make 1 cake that serves 10 to 12 people.
For the cake:
1 Box yellow cake mix
1 small box instant vanilla pudding
1 cup pineapple juice
3/4 cup Crisco oil
3 tablespoons sorghum
For the Topping:
1 cup sugar
1/2 cup pineapple juice
1 stick margarine
2 tablespoons sorghum
- For the cake, mix all ingredients together.
- Pour into prepared bundt pan and bake at 325 degrees for 45 to 50 minutes.
- For the topping, combine all ingredients in a small saucepan and bring to boil for 3 minutes. Pour over cake while hot. Let sit for 30 minutes before removing from pan.
Note: Cake can served with or without the topping, as desired.
Photo courtesy of Tweaked at Chez Jan