Dessert for 12

Pineapple Coconut Rum Cake

Name: Pineapple Coconut Rum Cake
Total time: 50 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 box angel food cake mix; 1 can (20 oz) crushed pineapple; 1 cup sweetened shredded coconut; 3 1/2 tbsp dark rum; 1 container creamy vanilla frosting; 1 cup pineapple chunks (optional); 1 cup cherries (optional)

Angel food cake mix combines with pineapple, coconut, and rum before baking and topping with vanilla frosting.

$0.56per serving $

50 minstart to table

12servings

American Vegetarian Vegan Dairy-free Budget Desserts Fall

Ingredients

1 box angel food cake mix
1 can (20 oz) crushed pineapple
1 cup sweetened shredded coconut
3 1/2 tbsp dark rum
1 container creamy vanilla frosting
1 cup pineapple chunks (optional)
1 cup cherries (optional)

Steps

Heat the oven to 350 F and leave a 10-inch tube pan ungreased.
Stir the cake mix, crushed pineapple with its juice, coconut, and rum in a large bowl.
Spread the batter in the pan and bake for 35 minutes, until the top is firm and browned.
Cool the cake upside down for 10 minutes, then loosen it from the pan.
Spread the frosting over the cooled cake and top with pineapple chunks and cherries, if using.