-One for yourself & three for family and/or friends!
Ingredients for cake:
-1 box Duncan Hines Spice Cake mix
-2 six ounce pkgs. Sunsweet dried pineapple
-1 cup pineapple juice
-1 1/3 cups water
-1/3 cup corn oil
-3 large eggs
-1 (3.4 oz size) box of instant vanilla pudding
-1/2 cup golden raisins
Small amount of flour
Ingredients for Rum Syrup Glaze:
-1/2 cup rum
-1/2 cup granulated sugar
4 (4″x6″) aluminum loaf pans
Preheat oven to 350F degrees.
Coat inside of pans with non-stick spray.
Cut each pineapple chunk into quarters, set aside.
Beat eggs into oil, add juice and water, set aside.
Put raisins in a small bags with a small amount of flour, close bag and shake.
Put raisins in a strainer to sift out excess flour (this helps to keep raisins from sinking to the bottom of the batter while baking), set aside.
Put cake mix into a med-large mixing bowl, add egg/oil/juice/water mixture, the dried pineapple and the pudding mix.
Mix to combine.
Stir in raisins.
Divide batter evenly between the four pans.
Bake in the center of the oven until toothpick/cake tester comes out almost clean, about 25-30 minutes. Leave cakes in pans. Set pans on rack to cool.
Mix rum with sugar in a 2-cup pyrex measuring cup or tempered glass bowl, and microwave until it becomes a clear syrup. (watching carefully that it does not overheat and boil out of the container). You could also do this in a saucepan, the microwave is just a timesaver.
After cakes are completely cooled, brush syrup on top of cakes for several (3-5) days. Do not soak cakes but, brush each cake three times each day.