Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum Rum-Pineapple Pound Cake 4.5 (34) 31 Reviews 6 Photos A rich, tasty dessert made with a cake mix and added ingredients from your cupboard to make an unforgettable melt in your mouth pound cake that will remind you of a pina colada because of the pineapple flavored cake, the rum glaze that soaks partially into the cake and glazes over the top and sides, and the toasted coconut that tops it all off! Submitted by JZPHSMOM Published on June 18, 2020 Save Rate Print Share Close Add Photo 6 6 6 6 Prep Time: 30 mins Cook Time: 1 hr 10 mins Total Time: 1 hr 40 mins Servings: 24 Yield: 1 to 10 - inch bundt pan Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 24 servings ½ cup butter, room temperature ½ 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 Glaze ½ cup light brown sugar ½ cup white sugar ½ cup butter 1 cup rum 1 cup toasted coconut Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup Bundt pan with shortening, dust with flour, and shake out excess. Place on a baking sheet lined with aluminum foil. Cream together butter and oil in a large mixing bowl until fluffy, about 1 minute. Slowly pour in 1 cup of sugar and continue to beat until fluffy, about 2 to 3 minutes. Beat in eggs one at a time, beating for about 10 seconds per egg. Stir in cake mix and blend until smooth. Add the sour cream, evaporated milk, flour, and vanilla; beat together for 2 to 3 minutes until smooth. Bake in preheated oven until cake has a golden brown crust and springs back when pressed with a finger, about 60 to 70 minutes. Let cake sit in the pan for 20 minutes while proceeding to the next step. Melt 1/2 cup of butter in a small pan over medium heat. Stir in brown sugar, and 1/2 cup of sugar; bring to a gentle simmer and stir in the rum. Cook until the sugars have dissolved, then remove from heat. Unmold cake onto a serving dish. Gently poke holes into the cake with a fork or cake tester. Pour glaze evenly over cake. Top with toasted coconut. I Made It Print 63 home cooks made it! Nutrition Facts (per serving) 363 Calories 19g Fat 42g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 363 % Daily Value * Total Fat 19g 24% Saturated Fat 9g 46% Cholesterol 66mg 22% Sodium 229mg 10% Total Carbohydrate 42g 15% Dietary Fiber 0g 1% Total Sugars 29g Protein 4g 7% Vitamin C 0mg 0% Calcium 81mg 6% Iron 1mg 5% Potassium 96mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.