This recipe has become the favorite of many readers over at Betty Crocker! Let’s have a look at what they have said about it:
This was the tops!!! Made this for a ‘special’ birthday and everyone loved it. It was totally gone!! Moist, flavorful and yummy!! This will be one of my ‘go to’ cakes!! Enjoy!!
I made this cake for my sons birthday and it was delicious. I changed the rum to coconut extract instead. Everyone loved it, I rate it five spoons.
This cake was absolutely fantastic! I added about 1/4 cup rum to the cake and then used lemon frosting instead of vanilla. The tropical blends of pineapple, coconut, rum and lemon were fabulous!
Ingredients
- 1 box Betty Crocker™ SuperMoist™ yellow cake mix
- 1 can (8 oz) crushed pineapple in juice, undrained
- 1/2 cup water
- 1/3 cup vegetable oil
- 3 eggs
- 2 teaspoons rum extract
- 1 container Betty Crocker™ Whipped white frosting
- 1/4 cup flaked coconut, toasted
Instructions:
Heat oven to 350°F. Grease and flour bottoms and sides of two 8- or 9-inch round cake pans or bottom only of 13×9-inch pan.
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. Pour into pan(s).
Bake as directed on box. For rounds, cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Cool 13×9 in pan.
Stir remaining 1 teaspoon rum extract into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting; sprinkle with toasted coconut. For 13×9, frost top of cake with frosting; sprinkle with toasted coconut. Store loosely covered.
Quick Tip: Make this ahead and freeze it, then add the frosting when you’re ready to serve the cake.
Thanks to Betty Crocker for this deliciously tropical cake!
