Tropical Pineapple Coconut Rum Cake

Jeanne Pence


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!

★★★★★ 2 votes
20 Min
1 Hr


1 box
duncan hines pineapple cake mix
1 box
jell-o instant coconut cream pudding mix (small)
4 large
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


1 stick
1/4 c
1 c
brown sugar
1/2 can(s)
crushed pineapple, drained
3/4 c
jamaican rum

How to Make Tropical Pineapple Coconut Rum Cake


  • 1CAKE: 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.
  • 2Bake 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.
  • 3RUM 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.
  • 4Let cake sit for at least 30 minutes, and then transfer to serving plate. The longer it sits, the better it gets!

Printable Recipe Card

About Tropical Pineapple Coconut Rum Cake

Other Tag: Quick & Easy