Prep time: 15 minutes
Total time: 55 minutes
1/2 cup water
1 can (16 ounces) Bush’s Honey Baked Beans, drained
1 box (16.5 ounces) spice cake mix
1/3 cup canola oil
3 large eggs
1 can (20 ounces) crushed pineapple, drained well, reserve juice for glaze
1 cup chopped walnuts, optional
1/2 cup powdered sugar
1–2 tablespoons reserved pineapple juice
1 teaspoon vanilla, optional
Place water and beans in blender and puree.
Mix spice cake mix, oil, eggs and bean puree in large bowl at low speed using hand mixer until all ingredients are moistened. Beat at medium speed up to 2 minutes to combine all ingredients. Stir in pineapple and walnuts, if desired.
Preheat oven to 350°F. Grease sides and bottom of Bundt pan. Lightly flour pan. Pour batter in pan.
Bake 35–40 minutes or when toothpick inserted in center comes out clean. Remove with oven mitts and let cool for 15 minutes.
To make glaze, mix ingredients and drizzle over cake.
Note: For vegetarian option, use Bush’s Vegetarian Baked Beans.
For more recipes, visit www.bushbeans.com.