1 box Duncan Hines pineapple cake mix*
3.4 oz. instant coconut cream pudding mix (or use French Vanilla pudding w/coconut flavor added)
4 eggs
20 oz. crushed pineapple, drained, divided, reserving juice
1/2 c. reserved pineapple juice
15 oz. can cream of coconut (or Eaglebrand milk w/coconut flavoring added, to taste)
1/2 c. Jamaican rum**
1/2 c. oil
rum flavoring*
Glaze:
1 stick butter
1/4 c. water
1 c. brown sugar
remaining crushed pineapple, from cake
3/4 c. Jamaican rum**
rum flavoring**
flaked coconut, optional***
Preheat oven to 325. Spray bundt or angel food cake pan. Combine cake mix, pudding mix, eggs, 10 oz. drained crushed pineapple, 1/2 c. reserved pineapple juice, cream of coconut, oil, and rum**. Mix on low speed for 30 seconds, then on medium for 2 minutes. Pour in pan, Bake for 1 hour until toothpick comes out clean. Cool 10 minutes before inverting on to plate. Make glaze while cake is cooling. Melt butter in pan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Add remaining pineapple and boil 1 more minute while stirring. Remove from heat and add rum**. Set aside and cool 10 minutes. Poke holes in cake. Place all of glaze over the cake allowing to sit for 30+ minutes until soaked in. The longer it sits the better it gets.
*Cake mixes used to be 18 oz. but now they are 15 oz. Add 2/3 c. yellow cake mix to 15 oz. mixes to make up the difference or your cakes won't turn out as planned.
**Substitution for rum: white grape juice, apple juice, or pineapple juice may be used in equal amounts as called for in recipe. 1/2-1 t. rum, vanilla, or almond extract/flavoring may also be added to the juice. (I used 100% apple/orange/pineapple juice and 1 t. rum flavoring)
***flaked coconut may also be added to the glaze if desired. (I added 1 c.)
1st pic: cake baked and poked with holes; 2nd pic: covered with glaze (coconut added) ; 3rd pic: glaze has set.
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