TROPICAL PINEAPPLE COCONUT RUM CAKE

Tropical Pineapple Coconut Rum Cake image

Provided by Jeanne Pence

Time 1h20m

Number Of Ingredients 14

1 box Duncan Hines pineapple cake mix
1 box Jell-o instant coconut cream pudding mix (small; 3.4 oz)
4 large eggs
1/2 can(s) crushed pineapple, drained reserving 1/2 cup juice (20 oz can)
1/2 c pineapple juice
1/2 can(s) cream of coconut (2/3 cup)
1/2 c Jamaican rum
1/2 c vegetable oil
PINEAPPLE-RUM GLAZE
1 stick butter
1/4 c water
1 c brown sugar
1/2 can(s) crushed pineapple, drained (remaining from cake)
3/4 c Jamaican rum

Steps:

1. CAKE: Preheat oven to 325. Grease and flour a large 12" Bundt or tube pan (or spray well with Bakers' Joy).
2. Mix all cake ingredients together at low speed for 30 sec, then at medium speed for 2 min.
3. Pour batter into prepared pan.
4. Bake for 1 hour or until toothpick comes out clean when inserted in center. Cool in pan until cake is completely cool. Make glaze while cake is cooling.
5. RUM GLAZE: Melt butter in a saucepan.
6. Stir in water and sugar. Boil 5 minutes stirring constantly.
7. Add pineapple and boil 1 more minute while stirring.
8. Remove from heat and add rum; set aside and cool 10 minutes.
9. Poke holes all over the bottom of the cooled cake (I use a chopstick). Spoon glaze over cake bottom a little at a time so it soaks in until all glaze is used. Let cake sit for at least 30 minutes and then transfer to serving plate. The longer it sits, the better it gets!