Pineapple Volcano Rum Cake
A show stopper summer dessert!
Equipment
- Bundt pan
Ingredients
Cake
- 1 box Butter Pecan cake mix
- 3/4 cup Coconut Rum liqueur
- 1 stick 8 T, melted butter
- 4 eggs
- 1 regular size Jello instant Butterscotch pudding
- 1 cup butterscotch chips
- 1 fresh pineapple top cut 2 inches from top of pineapple
Pineapple Glaze
- 1/3 cup powdered sugar
- pineapple juice
- yellow food coloring
Pineapple Buttercream Icing
- 2 cups powdered sugar
- 4 T butter softened
- pineapple juice
Instructions
Cake
- Combine all ingredients except chips in a mixing bowl and beat for 2 minutes.
- Stir in butterscotch chips.
- Pour batter into a greased bundt pan.
- Bake according to cake box directions, 35-40 minutes. Do not overbake or cake will be dry.
- Let cake cool completely and then turn out onto plate.
Pineapple Glaze
- Slowly add a little juice to sugar in a small bowl or measuring cup and stir.
- Add more juice until glaze is pourable, but not too thin.
- Stir in food coloring.
- Pour evenly over top of cake, letting glaze drip down the sides.
Pineapple Buttercream Icing
- Beat butter with sugar. Add pineapple juice by Tablespoons until buttercream is still thick, but thin enough to drip down the sides of cake.
- Pour buttercream all over cake top, letting it run down sides. Top cake with pineapple topper.
- Decorate with Pineapple Glaze, Pineapple Buttercream Icing and top with a fresh pineapple top
- Remove pineapple top to cut cake.