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Pina Colada Rum Cake
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Description
YUM! I made this up one day to use up some odds and ends: a bag of coconut, a box of cake mix, and the last of a bottle of rum. Rum cake is my husband’s favorite dish, and he said this was the best one he ever had!
Ingredients
- 1 can Pineapples Rings (14.5 Oz. Can)
- 1 box (18.25 Oz. Box) Yellow Cake Mix
- 3 whole Eggs
- ½ cups Butter Or Margarine, Softened
- 1 cup Pineapple Juice From Can (approximate Amount - Just Put In However Much Is In Your Can)
- ½ cups Dark Rum
- 1 cup Walnuts
- 1 cup Shredded Coconut
- ½ cups Butter Or Margarine
- ½ cups Brown Sugar
- ½ cups Dark Rum
Preparation
Preheat oven to 350 degrees.
Butter a 9×13″ baking dish and lay the pineapple rings on the bottom as though you are making a pineapple upside-down cake.
In a large mixing bowl, combine cake mix with eggs, butter, and pineapple juice.
Add rum to batter and mix.
Fold in walnuts and coconut.
Pour the batter into the baking dish on top of the pineapple slices.
Bake for 40 minutes.
When the cake has about 10 minutes left, make the rum sauce. Melt butter and sugar in a saucepan over low heat until sugar is totally dissolved. Remove from heat and stir in rum.
Remove the cake from the oven and use a fork to pierce holes all over it. Slowly pour the sauce over the top of the cake, allowing it to seep into all the little holes!
Let cake cool/stand for 20-30 minutes before slicing pieces. YUM!
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