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Rum-Pineapple Pound Cake
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Indulgent pineapple rum pound cake with toasted coconut topping.
Ingredients:
  • 0.5 cup butter, room temperature
  • 0.5 cup vegetable oil
  • 1 cup white sugar
  • 5 eggs
  • 1 box moist pineapple cake mix
  • 1 cup sour cream
  • 1 cup evaporated milk
  • 1 cup flour
  • 1 tablespoon vanilla extract
  • 0.5 cup light brown sugar
  • 0.5 cup butter
  • 1 cup rum
  • 1 cup toasted coconut
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C). Grease a 12-cup Bundt pan with shortening, dust with flour, and place on a baking sheet lined with aluminum foil.
  • In a large mixing bowl, cream together butter and oil until fluffy, about 1 minute. Gradually add 1 cup of sugar and continue beating until fluffy, about 2 to 3 minutes. Mix in eggs one by one, beating for about 10 seconds after each addition. Add and blend cake mix until smooth. Stir in sour cream, evaporated milk, flour, and vanilla; beat for 2 to 3 minutes until smooth.
  • Bake the cake in a preheated oven for 60 to 70 minutes, or until it has a golden brown crust and springs back when pressed with a finger. Allow the cake to rest in the pan for 20 minutes before moving on to the next step.
  • In a small pan, melt 1/2 cup of butter over medium heat. Add brown sugar and 1/2 cup of sugar, then bring to a gentle simmer. Stir in rum and cook until sugars dissolve. Remove from heat and unmold cake onto a serving dish. Using a fork or cake tester, gently poke holes into the cake. Pour glaze evenly over the cake and sprinkle with toasted coconut.

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