Readers' Rating: 43211 (4/5), based on 8 ratings



  • 3 cups sugar
  • 1 cup Butter Flavor Crisco all-vegetable shortening or 1 Butter Flavor Crisco stick
  • 5 eggs
  • 3 -1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 teaspoon coconut extract
  • 1 teaspoon rum extract
  • Glaze
  • 1 cup confectioners' sugar
  • 1 -1 1/2 tablespoons milk
  • 1/2 teaspoon almond extract
  • Assorted fresh fruit

Makes One 10-inch Bundt Cake
12 to 16 Servings
Prep time: 20 minutes
Bake time: 1 hour 30 minutes


Heat oven to 325ºF.
Grease 10-inch (12-cup) Bundt pan with Butter Flavor Crisco. Flour lightly.

Combine 3 cups sugar and Butter Flavor Crisco in large bowl. Beat at low speed of electric mixer until blended. Beat at medium speed until well blended. Add eggs, 1 at a time, beating 1 minute at low speed after each addition.
Combine flour, baking powder and salt in medium bowl. Add to creamed mixture alternately with milk, beginning and ending with flour mixture, beating at low speed after each addition until well blended. Add coconut extract and rum extract. Beat at medium speed 1 minute. Pour into pan.
Bake at 325ºF for 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Place cake, fluted side up, on wire rack. Cool completely.

Combine ingredients in small bowl; whisk until well blended and smooth. Drizzle over cooled cake. For optional garnish, place spoonful of assorted fresh fruit on each serving.

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