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 the cake is baking, prepare the glaze.
Glaze:
PLEASE, USE THE NEXT PAGE BUTTON BELOW FOR THE Glaze AND Instructions.
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