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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 16 |
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Another magazine clipping. Ingredients:
18 ounces yellow cake mix with pudding |
3 eggs |
1/8 teaspoon nutmeg |
1/2 cup spiced rum |
1/2 cup water |
1/3 cup vegetable oil |
8 1/4 ounces crushed pineapple, drained and juice reserved |
1/2 cup walnuts, chopped |
1 cup confectioners' sugar |
1 tablespoon spiced rum |
2 teaspoons reserve pineapple juice |
Directions:
1. Preheat oven to 350°F
2. Grease and flour 10-inch tube pan.
3. In a large bowl, combine all ingredients except pineapple and nuts.
4. With a mixer at medium speed, beat 2 minutes.
5. Stir in pineapple and nuts.
6. Pour batter into prepared pan.
7. Bake 45 to 55 minutes or until a wooden toothpick inserted in center comes out clean.
8. Cool in pan on a wire rack for 25 minutes. Invert cake to cool completely.
9. Pineapple Glaze: In a small bowl combine all ingredients mixing until smooth.
10. Spoon over cake.
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