So, believe it or not, there is actually a Baked Beans Appreciation day, and this year, it landed on January 6. And I don’t know about you, but when I think about baked beans, I immediately think about cake. Ahem, PULVERIZED baked beans in a cake. I’ll admit, it doesn’t sound appetizing, and looks even LESS appetizing making it, but boy, these turned out pretty tasty. I recommend you make a batch, bring them to work, and test your office’s ventilation system.
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Mini Baked Bean Bundt Cake Ingredients
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1 can (398mL) baked beans, drain
(I used Bush’s Baked Beans with Honey) -
1 box (16.5 ounce) spice cake mix
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3 large eggs
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1/3 cup canola oil
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1/2 cup water
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1 can (20 oz) crushed pineapple, drained well reserving juice
The Glaze
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1 cup powdered sugar
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4 tablespoons reserved pineapple juice
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1 teaspoon vanilla extract
Instructions
Step 1
Preheat your oven to 350° and prep your pan with Bundt Gunk (under Pan Prep above) or grease with non-stick spray.
Step 2
Place water and baked beans in a blender and puree (I used a hand blender).
Step 3
Blend spice cake mix, oil, eggs and bean puree in a large bowl at low speed until all ingredients are moistened. Beat at medium speed up to 2 minutes to combine all ingredients. Stir in pineapple
Step 4
Fill each bundt cavity of the pan ¾ of the way. Bake at 350 degrees until done, approximately 16-18 minutes.
Step 5
Let the bundts cool for 10 minutes before releasing them from the pan. once fully cooled, dip the tops in the glaze.
Glaze
Step 1
Mix together all of the glaze ingredients, adjusting the amount of powdered sugar / pineapple juice to get the consistency you like.
** Recipe taken from the Bush Bean website.
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