Glazed Pineapple Cake with Almond Rum Icing
This sinfully delicious and moist pineapple cake is topped with an almond rum icing. As easy to make as it is to eat, this cake is a definite winner.
- 1 box Duncan Hines yellow cake mix
- 1 small box Jello Cook-n-Serve vanilla pudding mix
- 4 eggs
- 1/3 cup oil
- 2 cups crushed pineapple, divided (fresh or canned drained)
- ¼ cup butter
- 1 cup crushed pineapple
- 2 cups powder sugar
- 1 cup confectioners sugar
- Bacardi white rum
- 3-4 drops almond flavored oil, LorAnn Oils
Heat oven to 350⁰F. Grease and flour a bundt or angel food cake pan.
Set aside 1 cup of pineapple for glaze.
In a large mix bowl combine cake mix, pudding mix, eggs, oil, and one cup of the pineapple. Mix on medium speed for 3 minutes.
Pour into prepared pan and bake for 45 to 55 minutes or until a toothpick inserted in center comes out clean.
Allow cake to cook for ten minutes before removing from pan. Cool completely on a wire rack.
In small sauce pan melt butter. Add the pineapple and cook until pineapple becomes soft. Add powder sugar, stir until sugar is dissolved.
Add just enough rum to the powdered sugar to create a thin icing. Add almond flavored oil and mix well. Pipe with bag or drizzle with a spoon over cake.
Spoon the glaze over cooled cake. Allow glaze to cool and set up completely before drizzleing with icing.
If rum is something you do not keep on hand you can purchase a mini bottle for this purpose. This is a very inexpensive way to add liquor to some of your desserts.
Rum can of course be omitted if you prefer.