| 1 | box Betty Crocker® SuperMoist® yellow cake mix |
| 1 | can (8 oz) crushed pineapple in juice, undrained |
| 3/4 | cup water |
| 1/3 | cup vegetable oil |
| 3 | eggs |
| 2 | teaspoons rum extract |
| 1 | container (12 oz) Betty Crocker® Whipped white frosting |
| 1/4 | cup flaked coconut, toasted |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (8- or 9-inch) round pans or bottom only of 13x9-inch pan with shortening; lightly flour. |
| 2. | In large bowl, beat cake mix, pineapple, water, oil, eggs and 1 teaspoon of the rum extract with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat). Divide batter evenly among pans. |
| 3. | Bake as directed on box. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. |
| 4. | Stir remaining 1 teaspoon rum extract into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting; sprinkle with toasted coconut. Store loosely covered at room temperature. |
| Follow High Altitude directions on cake mix box for 8- or 9-inch pans. |
Nutrition Information:
400 ( 160); 17g ( 5g, 3g); 55mg; 330mg; 57g ( 0g, 39g); 3g 0%; 0%; 6%; 6% 1 ; 3 ; 0 ; 3 4