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Nutrition Facts
Serving Size 1 (207g) Recipe makes 8 servings
Calories 694
Calories from Fat 275		(39%)
Amount Per Serving		%DV
	Total Fat 30.6g	47%
	Saturated Fat 10.4g	52%
	Monounsaturated Fat 9.6g
	Polyunsaturated Fat 8.6g
	Trans Fat 0.0g
Cholesterol 137mg		45%
Sodium 842mg		35%
Potassium 130mg		3%
Total Carbohydrate 89.6g		29%
	Dietary Fiber 1.0g	3%
	Sugars 66.8g
Protein 6.2g		12%
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Pineapple Coconut Rum Cake

Recipe #276416 | 1¼ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Jaime Burris
Jan 4, 2008

I went to make my traditional rum cake the other night and was out of regular rum, so I improvised with this. It came out really good. My husband said it tasted like summer.

SERVES 8 -10 , 1 cake (change servings and units)

Ingredients

1 (18 ounce) Duncan Hines Moist Deluxe yellow cake mix
1/2 cup butter
1 cup powdered sugar
2/3 cup coconut rum
4 eggs
1 (6 ounce) package instant vanilla pudding
1/3 cup vegetable oil
1/3 cup water
1 cup crushed pineapple

Directions

1
Grease and flower a bunt pan.
2
Preheat over to 350°F.
3
Mix together cake mix, 1/3 cup of coconut run, eggs, oil, water, vanilla pudding and drained crushed pineapple in mixer on med speed until smooth. 4. bake for one hour or until cooked through. 5. Glaze:. 6. Place butter, powdered sugar and 1/3 cup of coconut rum in the microwave for 2 minutes or until it boils and all the sugar is dissolved.
4
Leave the cake in the bunt pan.
5
While it is still hot, poke several holes around the cake and pour glaze over all the holes and the whole cake.
6
Let cook completely before you remove.
7
Looks very pretty garnished with strawberries, pineapple rings and other fresh fruit.