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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I made this for Easter one year and it was gone quick! I have no idea where I got this one from but my guess is out of a newspaper. I use an inexpensive cake mix and Jiffy frosing mix. I often times omit the coconut on top due to picky eaters. Ingredients:
1 (20 ounce) can crushed pineapple |
2 eggs |
1 teaspoon rum extract |
18 ounces lemon cake mix |
1 white frosting mix |
1/4 cup butter |
1/2 cup coconut |
Directions:
1. Preheat oven to 350.
2. Spray two 9 round cake pans with non-stick cooking spray.
3. Drain pineapple. Reserve juice / syrup.
4. Combine pineapple juice / syrup, eggs and 1/2 of rum extract.
5. Add cake mix and beat for 4 minutes.
6. Fold in pineapple.
7. Spoon batter into prepared cake pans.
8. Bake at 350 for 40 to 45 minutes.
9. Cool cakes and turn out of pan. Cool 1/2 hour more.
10. Prepare frosting mix and add butter and remaining rum extract.
11. Spread half of frosting between layers of cake and sprinkle with coconut.
12. Frost cake with remaining frosting and sprinkle with coconut.
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