ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Award-winning Pineapple Bundt Cake

Misc.
I've lost my recipe for a Pineapple Bundt Cake whose creator won something like $25,000 or $50,000. It has a glaze made with the juice drained from the pineapple and sugar. It may have sour cream or yogurt in it too--can't rememeber for sure. Thanks in advance to anyone who can provide this recipe.
MsgID: 0219269
Shared by: Marie, California
Board: All Baking at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Crockery Cooker Beans (crock pot)
  • CROCKERY COOKER BEANS 1/2 teaspoon pepper 1 lb. dry navy beans 6 cups water 1 1/2 teaspoons salt 1 teaspoon dry mustard 1/2 cup chopped onion 1/2 cup molasses 1/4 cup brown sugar 1/4 lb. salt pork, cubed Place beans ...
  • Marie Callendar's Hot Bacon Dressing (copycat recipe)
  • MARIE CALLENDAR'S HOT BACON DRESSING (copycat recipe) 1 1/4 cups pineapple juice 1/3 cup water 1/2 cup brown sugar 3 tbsp. cornstarch 3 tbsp. wine vinegar 1 tbsp. soy sauce Combine ingredients in a saucepan and simme...
  • Navy Bean Soup with Snipple Beans
  • My Mother would make snipple beans occasionally. She would prepare a standard pot of Navy Bean soup, and when finished, she'd wash a couple handfuls of beans, and add it to soup, and continue cooking perhaps 20 or 30 m...
  • Warm Salad with Eggs
  • WARM SALAD WITH EGGS "When a young chef visited the U.S. for the first time in the early 1980's, he combined eggs and salad greens in a most creative way. Cooking at his family's little restaurant near Lucca, Cesar Ca...
  • Batter-Fried Mushrooms (beer batter)
  • BATTER-FRIED MUSHROOMS 2 cups all-purpose flour 1 tablespoon salt (or to taste) 1 1/2 teaspoons garlic powder 1 teaspoon baking powder 1 1/2 cups beer Oil (for deep frying) 36 to 48 medium or large whole mushrooms Co...
  • Cooking Ham
  • I have always went by what my mother taught me (mother knows best). Hams are best when cooked at 325 degrees F with a little water in the bottom of the roasting pan. I say a little because ham will render juices out as i...
ADVERTISEMENT
  • Carrot-Zucchini Loaves
  • CARROT-ZUCCHINI LOAVES 2 1/2 cups all-purpose flour 1/2 cup toasted wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 beaten eggs 1 cup granulated sugar 1 cup finely shredded zuc...
  • Rachel Dunn's Chocolate Covered Caramel Apples
  • RACHEL DUNN'S CHOCOLATE COVERED CARAMEL APPLES Source: Rachel Dunn on The Rosie O'Donnell Show Servings: 6 24 ounces raw almonds 6 Fuji apples Parchment paper 24 ounces wrapped caramels, unwrapped 3 tablespoons c...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Award-winning Pineapple Bundt Cake
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!