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Makes One 10-inch Bundt Cake 12 to 16 ServingsCake 2 cups granulated sugar 2/3 cup Butter Flavor CRISCO all-vegetable shortening or 2/3 Butter Flavor CRISCO Stick 2 teaspoons almond extract 4 eggs 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 2 cups packed shredded raw beets (4 to 6 large beets) 1 cup crushed pineapple in light syrup, undrained 1 cup chopped pecans 1/2 cup flake coconut Frosting 1 package (3 ounces) cream cheese, softened 3 cups confectioners sugar Whipping cream (optional) Heat oven to 350ºF. Grease 10-inch (12-cup) Bundt pan generously with Butter Flavor Crisco. Flour lightly. For cake, combine granulated sugar, Butter Flavor Crisco and almond extract in large bowl. Beat at low speed of electric mixer until blended. Add eggs, 1 at a time, beating well after each addition. Beat at high speed 2 minutes. Combine flour, baking powder, cinnamon and salt in medium bowl. Add to creamed mixture at low speed. Fold in beets, pineapple with syrup, nuts and coconut with spatula. Spoon into pan. Bake at 350ºF for 1 hour or until toothpick inserted in center comes out clean. Remove from pan. Place cake, fluted side up, on wire rack. Cool completely. Place cake on serving plate. For frosting, combine cream cheese and confectioners' sugar in medium bowl. Beat at low speed until blended. Beat at high speed until soft and fluffy. Add whipping cream, if necessary, until of desired spreading consistency. Spread or spoon over top of cake, letting excess frosting run down side. Serve immediately or refrigerate until serving time. Refrigerate leftovers. |
