Dessert for 12

Pineapple Coconut Rum Cake

Name: Pineapple Coconut Rum Cake
Total time: 50 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 box angel food cake mix; 1 can (20 oz) crushed pineapple; 1 cup sweetened shredded coconut; 3 1/2 tbsp dark rum; 1 container creamy vanilla frosting; 1 cup pineapple chunks (optional); 1 cup cherries (optional)

$3.33for 450 minServes 12

Angel food cake mix combines with pineapple, coconut, and rum before baking and topping with vanilla frosting.

Photo: gonnawantseconds.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Cake, 12 oz$0.18/oz typical	12 oz	$2.16Typical price
	Canned fruit, 24 oz$0.12/oz typical	24 oz	$2.82Typical price
	Shredded coconut, 3 oz$0.30/oz typical	3 oz	$0.90Typical price
	Cherries, 0.15 lb$4.99/lb typical	0.15 lb	$0.78Typical price
Total for the servings shown		$9.98

Pantry staples you likely have

Wine, beer and spiritsCornstarch, vanilla, yeast, cocoa

Not included in the cost.

50 minstart to table
Mediumdifficulty
12servings as written
$typical cost tier

American Vegetarian Vegan Dairy-free Budget Desserts Fall

Typical price

$0.83 per serving$3.33 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 box angel food cake mix
1 can (20 oz) crushed pineapple
1 cup sweetened shredded coconut
3 1/2 tbsp dark rum
1 container creamy vanilla frosting
1 cup pineapple chunks (optional)
1 cup cherries (optional)

Steps

Heat the oven to 350 F and leave a 10-inch tube pan ungreased.
Stir the cake mix, crushed pineapple with its juice, coconut, and rum in a large bowl.
Spread the batter in the pan and bake for 35 minutes, until the top is firm and browned.
Cool the cake upside down for 10 minutes, then loosen it from the pan.
Spread the frosting over the cooled cake and top with pineapple chunks and cherries, if using.