I have been sitting on this recipe for a couple of months now (I actually got it from my local liquor store), just waiting for a chance to make a cake--so I finally made it for my birthday last week!
It was amazing.
I'm a chocolate and icing kind of girl, but I didn't miss either of them at all.
***Non-alcholic version instructions (for kids and preggos) are at the bottom of the recipe***
Pina Colada Rum Cake
1 box pineapple cake mix
1 package (4-serving size) coconut pudding mix--I used vanilla on one of the cakes and it was just as yummy!
1/2 cup water
1/2 cup vegetable oil
1/2 cup pineapple rum
1/2 cup chopped pecans
1/4 cup sweetened coconut flakes
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup coconut rum
Preheat oven to 325 degrees. Grease and flour a bundt pan, or use Baker's Joy spray. Sprinkle chopped pecans and coconut flakes over the bottom of the pan.
In a large bowl, combine cake mix and pudding mix. Mix in the eggs, water, oil and pineapple rum. Blend well. Pour batter over nuts and coconut flakes in the pan. Bake in preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool in pan while you prepare glaze.
To make the glaze, bring butter, water and sugar to a boil over medium heat. Stir constantly for 5 minutes. Remove from heat and add in the coconut rum.
Remove cake from pan. Pour half of the glaze into the empty bundt pan and then place the cake back into the pan to absorb the glaze. Poke holes into the bottom of the cake while it is in the pan and pour the rest of the glaze over the bottom. Let the glaze absorb for at least 20 minutes. Remove from pan into serving dish.
To make it kid-friendly, simple boil the coconut rum in the glaze instead of adding it in at the end.
I'll be linking up here!