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

1/2 cup cream of coconut (Coco Lopez)
1/2 cup Malibu rum
1/4 cup powdered sugar


Preheat oven to 350 degrees.  Spray nonstick cooking spray for baking into a Bundt pan. Combine cake mix, butter, eggs, reserved juice and 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.

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 powdered sugar until smooth and drizzle over top of cake.

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