Ingredients

• 8-oz. can crushed pinapple
• 2 to 3 bananas, sliced
• 1/2 c. milk
• 2 eggs
• 1/4 c. oil
• 1 t. vanilla extract
• Optional: 1/4 c. dark rum
• 18-1/2 oz. pkg. banana cake mix
• 16-oz. can vanilla frosting

Directions

• Beat together pineapple with juice, bananas, milk, eggs, oil, vanilla extract and rum, if using, until well blended.
• Stir in cake mix until moistened.
• Pour into a greased and floured Bundt cake pan.
• Bake at 350 degrees on middle oven rack for 40 minutes, until top springs back when touched.
• Cool for at least 45 minutes; invert onto a serving plate.
•  Microwave frosting on high setting 15 to 20 seconds, until runny.
• Let stand for a minute before drizzling over cake.
• Serves 12.