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Pineapple Cherry Snack Cake Recipe


Makes: 9 serving

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Step 1

Preheat oven to 350°F. Spray pan with vegetable pan spray.

Step 2

In medium bowl, combine flour, baking soda, baking powder and salt; set aside. In small bowl, combine pineapple, cherries and pecans; add 2 tablespoons of flour mixture stirring to coat fruit and nuts. Set aside. In large bowl, whisk together eggs, granulated sugar, milk, oil and rum extract. Add flour mixture; stir until just combined. Fold in fruit mixture. Pour into prepared pan. Bake 32 to 35 minutes or until toothpick inserted into center comes out clean. Cool 30 minutes in pan on cooling grid.

Step 3

Meanwhile, for icing combined confectioners' sugar, reserved pineapple juice, rum extract. Mixture will be thick, but smooth. Spread over slightly cooled cake; cool completely.

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Ingredients

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all-purpose flour

2 cups all-purpose flour

baking soda

1 teaspoon baking soda

baking powder

1 teaspoon baking powder

salt

1/2 teaspoon salt

crushed pineapple in juice

1 can (8 oz.) crushed pineapple in juice (drained, reserving juice)

chopped maraschino cherries

1/2 cup chopped maraschino cherries

chopped pecans

1/2 cup chopped pecans

eggs

3 eggs

granulated sugar

1 1/4 cups granulated sugar

milk

3/4 cup milk

vegetable oil

1/2 cup vegetable oil

rum or vanilla extract

1 teaspoon rum or vanilla extract

confectioners' sugar

1 cup confectioners' sugar

reserved pineapple juice

1-2 tablespoons reserved pineapple juice

rum extract

1/4 teaspoon rum extract

Tools

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Medium Mixing Bowl

Medium Mixing Bowl

Small mixing bowl

Small mixing bowl

Large mixing bowl

Large mixing bowl

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