Welcome to a tropical escape in the form of a delightful dessert! Today, I’m thrilled to share with you a recipe that combines the zesty flavors of a classic Piña Colada with the comforting warmth of a homemade cake. Our Piña Colada Rum Cake is more than just a dessert; it’s an experience that will transport your taste buds to a sunny beach with each bite. Perfect for gatherings, special occasions, or when you’re simply in need of a sweet, tropical treat, this cake is sure to impress. So, let’s embark on this culinary journey together and bring a slice of paradise into our kitchens!
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)
Directions:
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