1 box yellow cake mix
1 can (8 oz) crushed pineapple in juice, undrained
½ cup water
⅓ cup vegetable oil
3 eggs
2 tsp rum extract
1 container whipped white frosting (we used 2 containers so we could layer our cake)
Fresh fruit (fruit pie filling if you want some between your layers) or toasted coconut
1
Heat oven to 350°F (325°F for dark or nonstick pans)
2
In a large bowl, beat cake mix, pineapple, water, oil, eggs and 1 teaspoon of the rum extract with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat). Pour into pan
3
Bake as directed on box. For rounds, cool 10 minutes. Run a knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely to prepare for icing.
4
Stir remaining 1 teaspoon rum extract into the frosting and spread on a cake(s).
Garnish with fresh fruit or toasted coconut.
Suggested Handi-Foil Products:
Cook and Carry Cake Pans
Ingredients
1 box yellow cake mix
1 can (8 oz) crushed pineapple in juice, undrained
½ cup water
⅓ cup vegetable oil
3 eggs
2 tsp rum extract
1 container whipped white frosting (we used 2 containers so we could layer our cake)
Fresh fruit (fruit pie filling if you want some between your layers) or toasted coconut