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.

Whatcha Need:

For the cake:
1 Box yellow cake mix
1 small box instant vanilla pudding
1 cup pineapple juice
3/4 cup Crisco oil
3 eggs
3 tablespoons sorghum

For the Topping:
1 cup sugar
1/2 cup pineapple juice
1 stick margarine
2 tablespoons sorghum

Whatcha Do:

  1. For the cake, mix all ingredients together.
  2. Pour into prepared bundt pan and bake at 325 degrees for 45 to 50 minutes.
  3. 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

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