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Mai Tai Cake & Glaze Recipe

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This recipe for Mai Tai Cake & Glaze is from Myers Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake

1 lemon supreme cake mix
1 envelope Knox Gelatin
4 beaten eggs
½ cup pineapple juice (Use juice from canned pineapple)
¼ cup rum
¾ cup Wesson oil
1 - 16 oz can of crushed pineapple, drained (save juice for recipe)
1 cup pecans (can be left out – cake is fine without the nuts)

Glaze

1 cup 10x sugar
1 tablespoon lemon juice
1 tablespoon rum or rum imitation/extract
Directions:
Directions:
Bundt Cake Pan – generously grease with Crisco & dust with flour. Oven at 350 degrees. Mix all dry ingredients(cake mix and gelatin). Mix all liquid ingredients (eggs, juice, rum, oil) Add both mixtures together and stir or electrically mix. Fold in the pineapple and if you wish the pecans. Bake for 40-45 minutes. Cool cake. Mix glaze ingredients until consistency that will melt into almost cooled cake. Pour or spoon glaze over baked cake. Serve & ENJOY

 

 

 

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