Singapore Sling Cake Recipe

Ingredients

1 box Signature Pineapple Duncan Hines Cake Mix
1/2 cup Tart Cherry Juice
1/4 cup Maraschino Cherry Juice or Grenadine
1/2 Cup Fresh Orange Juice
1 tsp. Lemon Juice or Zest
4 tbsp. Dark Rum
4 tbsp. Coconut Liquer or Coconut Rum-do not use artificial flavoring
2 tbsp. Brandy
2 tbsp. Prepared English Breakfast Tea
1/2 cup Crushed Pineapple, Reserve 1/4 cup juice.
1/4 cup Pancake Syrup
Solid Coconut Oil (sold in major supermarkets)

Preparation

Step 1

Prepare cake according to directions on box, but substitute all juices for water.
Beat Well.
Stir in Lemon Juice/Zest and Rum, Coconut Liquer, Brandy, Tea and Pineapple.
Prepare Bundt pan using Coconut Oil and do not flour.
Pour in prepared batter.
Drizzle Pancake Syrup over batter.
Bake according to directions; increase time according to oven and test for doneness.
Wait until cake is cooled completely before unmolding.
Garnish as desired with Orange Peel, Maraschino Cherry.