Ingredients
1 package white cake mix (regular size)1 package (3.4 ounces) instant coconut cream pudding mix1 cup canola oil3/4 cup water2 large eggs, room temperature1/4 cup rum1 cup drained crushed pineappleGLAZE:2 cups confectioners’ sugar, divided 2 tablespoons unsweetened pineapple juice1/4 cup cream of coconut1 tablespoon rum1/4 cup sweetened shredded coconut
Preparation
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
In a large bowl, combine cake mix, pudding mix, oil, water, eggs and rum; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in pineapple. Transfer batter to prepared pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 15 minutes before removing to a wire rack.
In a small bowl, mix 1 cup confectioners’ sugar and pineapple juice; brush over warm cake. Cool cake completely.
In another bowl, mix cream of coconut, rum and remaining confectioners’ sugar; drizzle over cake. Sprinkle with coconut.
