Pineapple Nut Cake

Another magazine clipping.

• Ready In: 1 hr 5 mins
• Serves: 12-16

Ingredients

• 18  ounces  yellow cake mix with pudding
• 3  eggs
• 1⁄8 teaspoon nutmeg
• 1⁄2 cup spiced rum
• 1⁄2 cup water
• 1⁄3 cup  vegetable oil
• 8 1⁄4 ounces crushed pineapple, drained and juice reserved
• 1⁄2 cup walnuts, chopped

• Pineapple Glaze

• 1  cup confectioners' sugar
• 1  tablespoon spiced rum
• 2  teaspoons  reserve  pineapple juice

Directions

1. Preheat oven to 350°F
2. Grease and flour 10-inch tube pan.
3. In a large bowl, combine all ingredients except pineapple and nuts.
4. With a mixer at medium speed, beat 2 minutes.
5. Stir in pineapple and nuts.
6. Pour batter into prepared pan.
7. Bake 45 to 55 minutes or until a wooden toothpick inserted in center comes out clean.
8. Cool in pan on a wire rack for 25 minutes. Invert cake to cool completely.
9. Pineapple Glaze: In a small bowl combine all ingredients mixing until smooth.
10. Spoon over cake.