PINA COLADA RUM CAKE

Ingredients:

1 box Duncan Hines Classic Golden Butter Cake mix (preferred mix) or Classic Yellow

1/4 C (4 oz.-1 stick)  unsalted butter, softened

3 large eggs

8-oz. can crushed pineapple in juice, drained (reserve juice to make 1/4 cup)

1/4 C reserved juice of crushed pineapple

1/4 C Malibu Rum (or any light rum)

Preheat oven to 350 degrees.  Spray Pam for baking into a bundt pan.  Using an electric mixer, combine cake mix, butter, eggs,

1/4 C reserved juice and 1/4 C Rum, beat at low speed to combine.  Beat at medium speed for two minutes.  Fold in drained crushed pineapple.  Pour batter in prepared pan  Bake 33-36 minutes or until toothpick inserted comes out clean.  While cake is

baking, prepare glaze.

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