*Ingredients:
°1 box of Duncan Hines Classic Golden Butter Cake Mix (your favorite mix) or Classic Yellow
°1/4 C (4 oz.-1 stick) unsalted butter
°3 eggs
°8 oz. Pineapple can be crushed into juice, and filtered (reserve juice to make 1/4 cup)
°1/4 c preserved juice of crushed pineapple
°1/4 C Malibu rum
* Methods :
Preheat the oven to 350 degrees. Sprinkle pam for baking in a vase. Using an electric mixer, combine cake mixture, butter, eggs, 1/4 C reserved juice and 1/4 C rum, beating on low speed to blend.
Beat on speed for 2 min. Adding drained crush pineapple.
Pour the mix to prepared baking pan for 33-36 min While the cake is baking, prepare the glaze.
*How to make it:
+Glaze:
°1/2 c Coconut Cream (Coco Lopez)
°1/2 c Malibu rum
°1/4 c confectioners' sugar
Shake the coconut cream well before measuring. Add the coconut cream to a small saucepan and heat until bubbles form. Remove from the fire and stir in the rum. Sit aside. When the cake is done baking, put it on the rack. Use a thin bamboo skewer to poke holes in the cake. Pour half of the glaze over a warm cake and let it soak.
When the cake has cooled, invert it onto a serving plate. Beat the remaining mixture with the confectioners' sugar until smooth and sprinkle with a layer of cake.
Enjoy !
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