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A fantastic summer dessert. This is a delicious rum cake with a tropical flair. Crushed pineapple and cream of coconut in the cake help to make it very moist. You taste the rum, but it's not an overpowering flavor. The pineapple rum glaze is buttery and soaks into the cake adding even more moisture. A bit of pineapple does not soak into the cake so when you flip it over it's on the bottom. That was one of our favorite parts. Sounds crazy, but the flavors remind us of butter rum hard candies.
"I served this cake to my friends with Jamaica Me Crazy coffee and they raved over it. When I came back to take a picture to post with my recipe there was only one piece of it left!!! Extremely moist and rich cake, perfect comfort food with a hot cup of coffee! If you can squirrel away some of this cake away before it all gets scarfed up, the longer it sits, the better it gets!" - Jeanne Pence
Ingredients- 1 box Duncan Hines Pineapple Cake Mix
- 1 box Jell-o Instant Coconut Cream Pudding Mix (small; 3.4 Oz)
- 4 lg Eggs
- 1/2 can Crushed Pineapple, Drained Reserving 1/2 Cup Juice (20 Oz Can)
- 1/2 c Pineapple Juice
- 1/2 can Cream Of Coconut (2/3 Cup)
- 1/2 c Jamaican Rum
- 1/2 c Vegetable Oil
- 1 stick Butter
- 1/4 c Water
- 1 c Brown Sugar
- 1/2 can Crushed Pineapple, Drained (remaining From Cake)
- 3/4 c Jamaican Rum
Tropical Pineapple Coconut Rum Cake has been awarded a Blue Ribbon from The Just A Pinch Test Kitchen who prepare and review thousands of real recipes submitted by real home cooks. The best are featured on justapinch.com as Blue Ribbon recipes.
