Pineapple Coconut Rum Cake
- Ready In:
- 1hr 17mins
- Ingredients:
- 9
- Yields:
-
1 cake
- Serves:
- 8-10
ingredients
- 510.29 g Duncan Hines Moist Deluxe yellow cake mix
- 118.29 ml butter
- 236.59 ml powdered sugar
- 157.80 ml coconut rum
- 4 eggs
- 170.09 g package instant vanilla pudding
- 78.78 ml vegetable oil
- 78.78 ml water
- 236.59 ml crushed pineapple
directions
- Grease and flower a bunt pan.
- Preheat over to 350°F.
- Mix together cake mix, 1/3 cup of coconut run, eggs, oil, water, vanilla pudding and drained crushed pineapple in mixer on med speed until smooth. 4. bake for one hour or until cooked through. 5. Glaze:. 6. Place butter, powdered sugar and 1/3 cup of coconut rum in the microwave for 2 minutes or until it boils and all the sugar is dissolved.
- Leave the cake in the bunt pan.
- While it is still hot, poke several holes around the cake and pour glaze over all the holes and the whole cake.
- Let cook completely before you remove.
- Looks very pretty garnished with strawberries, pineapple rings and other fresh fruit.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Cooking has always been a hobby of mine. I love to watch the food network and I'm a part-time Pampered Chef consultant. My favorite cookbook is the Betty Croker Baking basics. My mom gave it to me when I first left home (when I could just barley boil water) and it has helped tremendously. So has Rachel Ray who is my favorite chef to watch on the food network.