Easiest Way to Make Speedy Island pineapple coconut rum cake

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The ingredients needed to make Island pineapple coconut rum cake:

1. Make ready 1/2 cup butter
2. Prepare 1 cup sugar
3. Take 5 eggs
4. Get 1 cup sour cream
5. Get 3/4 cup evaporated milk
6. Prepare 1 11oz can crushed pineapple-drained juice reserved
7. Get 1/4 pineapple juice
8. Prepare 1 box pineapple cake mix
9. Take 1 tbsp coconut extract
10. Get 1/2 cup flour for dusting
11. Take 1 glaze
12. Take 1/2 cup light brown sugar
13. Prepare 1/2 cup white sugar
14. Get 1/2 cup butter
15. Make ready 1/2 cup rum- I use Meyer's dark
16. Prepare 1/2 cup pineapple juice
17. Make ready 1 cup toasted coconut
18. Take 1/2 cup vegetable oil

This is the perfect bundt cake for any occasion!. Island Rum Cake for Every Occassion! Today's Caribbean Spiced Rum Cake brims with treasures from the islands. Coconut, almond, pineapple, vanilla and of course spiced rum infuse their opulence into this cake.

Steps to make Island pineapple coconut rum cake:

1. Preheat oven to 350. Butter and flour bunt pan. Shake out excess flour.
2. Cream together butter and oil in large mixing bowl beat until fluffy. Slowly pour in sugar and continue to beat until fluffy, about 2 minutes. Beat in one egg at a time. Stir in cake mix and drained crushed pineapple. Blend until smooth. Add sour cream, pineapple juice, evaporated milk and coconut extract. Still until smooth.
3. Bake in preheated oven until cake springs back when presses with finger.60-70 minutes. Let cake rest in pan while preparing glaze.
4. The glaze. Melt 1/2 cup butter in saucepan over medium heat. Stir in both sugars bring to a gentle simmer. Stir in rum and cook until sugars have dissolved. Unmold cake and pierce holes with fork or I use a chop stick. Pour glaze evenly over cake and reserve a half cup. Garnish with toasted coconut. Add 1/4 cup of evaporated milk to leftover sauce simmer additional 10 minutes. Makes a wonderful rum sauce topping..

Today's Caribbean Spiced Rum Cake brims with treasures from the islands. Coconut, almond, pineapple, vanilla and of course spiced rum infuse their opulence into this cake. Press the toasted coconut onto the sides of the cake. If using the Candied Pineapple Slices, cut them in half and place on top of the cake in a pinwheel design. If desired, place one candied or maraschino cherry in the center.

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