PINA COLADA RUM CAKE

IMG_3986 IMG_0674

INGREDIENTS:

  • 1 box Duncan Hines Classic Golden Butter Cake mix (preferred mix) or Classic Yellow
  • 1 stick-  unsalted butter, softened
  • 3 large eggs
  • 8-oz. can crushed pineapple in juice, drained (reserve juice to make 1/4 cup)
  • 1/4 C reserved juice of crushed pineapple
  • 1/4 C Malibu Rum (or any light rum)

Preheat oven to 350 degrees.  Spray Pam for baking into a bundt pan.  Using an electric mixer, combine cake mix, butter, eggs, 1/4 C reserved juice and 1/4 C Rum, beat at low speed to combine.  Beat at medium speed for two minutes.  Fold in drained crushed pineapple.  Pour batter in prepared pan  Bake 33-36 minutes or until toothpick inserted comes out clean.  While cake is baking, prepare glaze.

GLAZE:

  • 1/2 C cream of coconut (Coco Lopez)
  • 1/2 C Malibu rum
  • 1/4 C confectioner’s sugar

Shake cream of coconut can well before measuring.  Add cream of coconut to small saucepan and heat just until bubbles form.  Remove from heat and stir in rum.  Set aside.  When cake is done baking, set on rack.  Use a thin bamboo skewer to poke holes in cake.  Pour half of glaze over warm cake, letting it soak in.

When cake is cool, turn onto serving plate.  Whisk together remaining glaze with confectioner’s sugar until smooth and drizzle over top of cake.

(makes 1 bundt cake)

4 Comments on “PINA COLADA RUM CAKE”

    • Treis, I’m sure you can double it, but since I haven’t done it, I’m not sure of the exact cooking time. I wouldn’t double the baking time, just bake in 10-15 minute intervals, then stick a long toothpick in to see if it’s done, if the toothpick comes out clean, then take the cake out! Good luck!

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