*Ingredients:
°1 box Duncan Hines Classic Gold Butter Cake Mix (preferred mix) or Classic Yellow
°1/4 C (4 oz. - 1 stick) unsalted butter, softened
°3 large eggs
°8 oz. Pineapple can be crushed into juice, and strained (reserve juice to make 1/4 cup)
°1/4 cup preserved juice from crushed pineapple
°1/4 C Malibu rum (or any light rum)
Preheat oven 350 degrees. Sprinkle pam for baking in a utensil. Using an electric mixer, combine the cake mix, butter, eggs, 1/4 cup reserved juice and 1/4 cup rum, beating on low speed to mix.
Beat at speed for 2 mn. Adding drained crush pineapple.
Pour batter into prepared pan, bake 33-36 minutes or until toothpick inserted comes out clean. While the cake is baking, prepare the icing.
*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 it bubbles. Remove from the fire and stir in the rum. sit aside. When the cake is done baking, it is placed 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, turn it out onto a serving plate. Whisk the remaining mixture with the confectioners' sugar until smooth and sprinkle over the top of the cake.
(makes one cake)
Enjoy !
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