Ingredients

1 white cake mix
1 (3.4 oz.) instant coconut cream pudding mix
1 c. canola oil
3/4 c. water
2 large eggs
¼ c. rum
1 c. crushed pineapple, drained and packed (reserve pineapple juice for glaze)
2 T. pineapple juice
1 T. rum
2 T. cream of coconut
1 c. powdered sugar
1/4 c. toasted coconut

Instructions

Mix cake mix, pudding mix, oil, water, eggs, ¼ c. rum and crushed pineapple for 3 minutes in the bowl of a large Cuisinart Stand Mixer equipped with paddle attachment. Generously spray a large bundt pan with cooking spray. Pour in batter and bake.

Bake at 350 degrees for 45-50 minutes. Cool on wire rack for 15 minutes before removing from bundt pan.

While cake is cooling, make glaze. Place pineapple juice, 1 T. rum, cream of coconut, and powdered sugar in a Cuisinart SmartPower Premier 600-Watt Blender. Blend until smooth. After cake is placed on cake platter, drizzle glaze over cake and then sprinkle with toasted coconut.

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