Dessert for 12
Pineapple Coconut Rum Cake
$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, pancake and baking mixes$0.18/oz typical | 12 oz | $2.16Typical price |
 | Canned fruit$0.12/oz typical | 24 oz | $2.82Typical price |
| Shredded coconut$0.30/oz typical | 3 oz | $0.90Typical price |
 | Cherries$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
AmericanVegetarianVeganDairy-freeBudgetDessertsFall
Typical price
$0.83 per serving$3.33 for 4
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.
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Collections with this recipe
Dairy-free American desserts 541Vegan American desserts 211Vegan desserts 293