We named this bundt a “pina colada” because it has coconut, pineapple and rum. It’s a soothing finish at the end of a big spread.
1 package white cake mix (regular size)
1 package (3.4 ounces) instant coconut cream pudding mix
1 cup canola oil
3/4 cup water
2 large eggs
1/4 cup rum
1 cup drained crushed pineapple
2 cups confectioners' sugar, divided
2 tablespoons unsweetened pineapple juice
1/4 cup cream of coconut
1 tablespoon rum
1/4 cup sweetened shredded coconut
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
In a large bowl, combine cake mix, pudding mix, oil, water, eggs and rum; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in pineapple. Transfer batter to prepared pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 15 minutes before removing to a wire rack.
In a small bowl, mix 1 cup confectioners' sugar and pineapple juice; brush over warm cake. Cool cake completely.
In another bowl, mix cream of coconut, rum and remaining confectioners' sugar; drizzle over cake. Sprinkle with coconut. Yield: 12 servings.