Pineapple Coconut Rum Cake – a delicious recipe with Duncan, butter, powdered sugar, coconut rum, eggs, vanilla pudding. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease and flower a bunt pan.
2
Preheat over to 350u00b0F.
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.
741
kcal
Calories
53
g
Fat
42
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (18 ounce) Duncan Hines Moist Deluxe yellow cake mix, 1/2 cup butter, 1 cup powdered sugar, 2/3 cup coconut rum, and more.
Yes, Pineapple Coconut Rum Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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