Pina Colada Rum Cake

Name: Pina Colada Rum Cake
Ingredients: 1 box Duncan Hines Classic Golden Butter Cake mix (preferred mix) or Classic Yellow; 1/4 C (4 oz.-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 crush; 1/2 C cream of coconut (Coco Lopez); 1/2 C Malibu rum; 1/4 C confectioner’s sugar

Pina Colada Rum Cake was pinched from <a href="https://toponein.blogspot.com/2018/01/pina-colada-rum-cake.html" target="_blank" rel="noopener">toponein.blogspot.com.</a>

INGREDIENTS

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1 box Duncan Hines Classic Golden Butter Cake mix (preferred mix) or Classic Yellow

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1/4 C (4 oz.-1 stick) unsalted butter, softened

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3 large eggs

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8-oz. can crushed pineapple in juice, drained (reserve juice to make 1/4 cup)

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1/4 C reserved juice of crushed pineapple

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1/4 C Malibu Rum (or any light rum)

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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 crush

•

1/2 C cream of coconut (Coco Lopez)

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1/2 C Malibu rum

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1/4 C confectioner’s sugar

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