• 1/2 C chopped pecans
  • 1/2 C coconut
  • 1/2 C Malibu Rum
  • 1/2 C water
  • 1/2 C canola oil
  • 4 eggs
  • 1 Duncan Hines Golden Cake Mix
  • 1 (1 3/4 oz.) package French Vanilla Instant Pudding mix
  • Preheat 325

Crumble nuts in bottom of greased and floured Bundt pan, add coconut.  Mix remaining  ingredients for 2 min. with electric mixer. Pour into Bundt pan. Bake at 325 for 50 to 60 min. Remove from oven. Pierce holes in cake, Pour 1/2 hot glaze on cake while still in pan. Let absorb. Remove cake and pour on remainder of glaze.


1 C sugar, 1/4 C rum, 1/2 C butter, 1/4 C water. Mix all, except rum. Bring to boil, take off heat and stir in rum.

3 Comments on “MALIBU RUM CAKE”

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