Malibu Passion Cake
You will never have to worry about this delicious cake being to dry!
Ingredients:
1 8 oz can crushed pineapple, undrained
1/2 cup MALIBU passion fruit flavored rum
1 8 oz pkg cream cheese, softened
4 eggs, room temperature, beaten
1/4 cup vegetable oil
1 cup sour cream
1 tsp vanilla extract
1 box butter recipe cake mix
Glaze Topping:
1/2 cup butter
1 cup sugar
1/2 cup water
1/2 cup MALIBU passion fruit flavored rum
1 1/2 cup sweetened flaked coconut
Directions:
Drain pineapple juice into a measuring cup. Add rum to equal 2/3 cup
liquid, add pineapple, stirring well. Let sit for 20 to 30 minutes.
Meanwhile, beat cream cheese until fluffy; add eggs, sour cream,
vegetable oil, vanilla, and pineapple rum mixture, mixing well. Add cream
cheese mixture to dry cake mix and beat with electric mixer on medium
speed for 3 minutes. Pour into greased and floured 12 cup bundt pan and
bake 45 to 60 minutes or until toothpick inserted in center of cake comes
out clean. While cake is baking, prepare topping by melting butter in a
small sauce pan. Add sugar, water and rum and bring to a boil, stirring
constantly. Remove from heat and add coconut and cool slightly. As soon
as cake comes from oven, pour topping over immediately. Let cake cool
in pan for 5 minutes and then invert onto cake plate or serving dish.
Ingredients:
1 8 oz can crushed pineapple, undrained
1/2 cup MALIBU passion fruit flavored rum
1 8 oz pkg cream cheese, softened
4 eggs, room temperature, beaten
1/4 cup vegetable oil
1 cup sour cream
1 tsp vanilla extract
1 box butter recipe cake mix
Glaze Topping:
1/2 cup butter
1 cup sugar
1/2 cup water
1/2 cup MALIBU passion fruit flavored rum
1 1/2 cup sweetened flaked coconut
Directions:
Drain pineapple juice into a measuring cup. Add rum to equal 2/3 cup
liquid, add pineapple, stirring well. Let sit for 20 to 30 minutes.
Meanwhile, beat cream cheese until fluffy; add eggs, sour cream,
vegetable oil, vanilla, and pineapple rum mixture, mixing well. Add cream
cheese mixture to dry cake mix and beat with electric mixer on medium
speed for 3 minutes. Pour into greased and floured 12 cup bundt pan and
bake 45 to 60 minutes or until toothpick inserted in center of cake comes
out clean. While cake is baking, prepare topping by melting butter in a
small sauce pan. Add sugar, water and rum and bring to a boil, stirring
constantly. Remove from heat and add coconut and cool slightly. As soon
as cake comes from oven, pour topping over immediately. Let cake cool
in pan for 5 minutes and then invert onto cake plate or serving dish.
The Spirit of Cooking
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