Tropical Pineapple Coconut Rum Cake

Jeanne Pence

By
@jeannepence

I served this cake to my friends with Jamaica Me Crazy coffee and they raved over it. When I came back to take a picture to post with my recipe there was only one piece of it left!!! Extremely moist and rich cake, perfect comfort food with a hot cup of coffee!

If you can squirrel away some of this cake away before it all gets scarfed up, the longer it sits, the better it gets!


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Comments:

Prep:

20 Min

Cook:

1 Hr

Ingredients

1 box
duncan hines pineapple cake mix
1 box
jell-o instant coconut cream pudding mix (small)
4 large
eggs
1/2 can(s)
crushed pineapple, drained (reserve juice)
1/2 c
pineapple juice
1/2 can(s)
cream of coconut
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
3/4 c
jamaican rum

Directions Step-By-Step

1
CAKE: Preheat oven to 325. Grease and flour a large 12" Bundt or tube pan (or spray well with Bakers’ Joy). Mix all cake ingredients together at low speed for 30 sec, then at medium speed for 2 min. Pour batter into prepared pan.
2
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.
3
RUM GLAZE: Melt butter in saucepan. Stir in water & sugar. Boil 5 minutes stirring constantly. Add pineapple and boil 1 more minute while stirring. Remove from heat and add rum; set aside and cool 10 minutes. Poke holes all over bottom of 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.
4
Let cake sit for at least 30 minutes, and then transfer to serving plate. The longer it sits, the better it gets!

About this Recipe

Other Tag: Quick & Easy