• 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.

About Mary Moccia

Mother, wife, friend, but most of all Gram! Love learning the craft of cooking and food preparation and expanding my knowledge by using my palate and creativity!
This entry was posted in Desserts and tagged , . Bookmark the permalink.

3 Responses to MALIBU RUM CAKE

  1. Netta says:

    Loved it.

  2. Juanita says:

    I’m going to make this in 2 weeks

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