To make this recipe you will need the following ingredients:
1 box of Duncan Hines classic golden butter cake mix (preferred mix) or classic yellow butter cake mix.
1/4 C (4 oz.-1 stick) unsalted butter, softened
3 large eggs
8-ounce can crushed pineapple in juice, drained (reserve juice to make 1/4 cup)
1/4 C of reserved crushed pineapple juice
Preheat the oven to 350 degrees. Spray Pam to bake in a pan. Using an electric mixer, combine the cake mix, butter, and 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 the crushed pineapple drained. Pour the dough into a prepared tray. Bake for 33-36 minutes or until a toothpick inserted comes out clean. While the cake is
baked, prepare the icing.
How to do it
1/2 C coconut cream (Coco Lopez)
1/2 C Malibu rum
1/4 C of confectioner’s sugar
Shake the coconut cream well before measuring. Add the coconut cream to a small saucepan and heat until bubbles form.
When the cake is ready to bake, place it on the rack. Use a thin bamboo skewer to make holes in the cake.
Pour half of the frosting over the hot cake, allowing it to soak.
When the cake is cold, place it on the serving plate. Beat the rest of the icing with the confectioners’ sugar until smooth and sprinkle over the top of the cake.