Preheat oven to 350 degrees. Spray Pam for baking into a bundt pan. Using an electric mixer, combine cake mix, butter, eggs, 1/4 C reserved juice, and 1/4 C Rum. Beat at low speed to combine, then at medium speed for two minutes.
Fold in drained crushed pineapple. Pour batter into the prepared pan. Bake 33-36 minutes or until a toothpick inserted comes out clean. While the cake is baking, prepare the glaze.
Glaze:
1/2 C cream of coconut (Coco Lopez)
1/2 C Malibu rum
1/4 C confectioner’s sugar
Shake the cream of coconut can well before measuring. Heat it in a small saucepan just until bubbles form. Remove from heat and stir in rum. Set aside.
When the cake is done baking, set it on a rack. Use a thin bamboo skewer to poke holes in the cake. Pour half of the glaze over the warm cake, letting it soak in.
When the cake is cool, turn it onto a serving plate. Whisk together the remaining glaze with confectioner’s sugar until smooth and drizzle over the top of the cake.
(makes 1 Bundt cake)
And there you have it, a tantalizing Piña Colada Rum Cake that’s sure to bring a wave of tropical bliss to your table. This cake not only captivates with its exotic flavors but also stands as a testament to the joy of baking and experimenting with unique ingredients. Whether you’re serving it at a party or enjoying a slice with a cup of tea, this cake is bound to be a crowd-pleaser. I hope you enjoy making and savoring this delightful dessert as much as I do. Stay tuned for more delicious recipes, and remember, the best moments in life are those spent with good food and even better company. Bon appétit!
