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    You are in: Home / Recipes / Pineapple Coconut Rum Cake Recipe
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    Pineapple Coconut Rum Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 17 mins

    15 mins

    1 hrs 2 mins

    Jaime Burris's Note:

    I went to make my traditional rum cake the other night and was out of regular rum, so I improvised with this. It came out really good. My husband said it tasted like summer.

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    Ingredients:

    Serves: 8-10

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      Grease and flower a bunt pan.
    2. 2
      Preheat over to 350°F.
    3. 3
      Mix together cake mix, 1/3 cup of coconut run, eggs, oil, water, vanilla pudding and drained crushed pineapple in mixer on med speed until smooth. 4. bake for one hour or until cooked through. 5. Glaze:. 6. Place butter, powdered sugar and 1/3 cup of coconut rum in the microwave for 2 minutes or until it boils and all the sugar is dissolved.
    4. 4
      Leave the cake in the bunt pan.
    5. 5
      While it is still hot, poke several holes around the cake and pour glaze over all the holes and the whole cake.
    6. 6
      Let cook completely before you remove.
    7. 7
      Looks very pretty garnished with strawberries, pineapple rings and other fresh fruit.

    Ratings & Reviews:

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    Nutritional Facts for Pineapple Coconut Rum Cake

    Serving Size: 1 (166 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 694.1
     
    Calories from Fat 275
    39%
    Total Fat 30.6 g
    47%
    Saturated Fat 10.4 g
    52%
    Cholesterol 137.5 mg
    45%
    Sodium 842.6 mg
    35%
    Total Carbohydrate 89.5 g
    29%
    Dietary Fiber 0.9 g
    3%
    Sugars 66.7 g
    267%
    Protein 6.2 g
    12%

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