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!

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Glaze

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

363.4 calories; protein 3.5g 7% DV; carbohydrates 41.5g 13% DV; fat 18.5g 28% DV; cholesterol 66.3mg 22% DV; sodium 229.3mg 9% DV. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/14/2009
I made this and it was FABULOUS. I am considering making this with other mixes such as Lemon Supreme. I understand the confusion with the 'glaze', they called it something it is NOT. This technique is used to make dessert cakes that are soaked with some kind of liquor/spirit. By all means adjust the rum if you want (it's your cake) but try to pour all of the 'soak' over the cake(remember, it is NOT a glaze). It is supposed to be a 'wet/moist' cake. Also, using a Bundt style pan doesn't help because the liquid just runs over the sides instead of going into the cake, even if you make the holes. These things will help: 1) Using one of the traditional pans where the bottom is flat (the top when you invert it) so that the liquid goes through better. Another thing that works also, no matter which mold you use: 'unmold' the cake, wait until the pan and the cake cool enough, line the pan with plastic Wrap and return the cake to it. Then pour the liquid over the cake bottom (having made holes in it). Once the liquid is all absorbed, wait about 10 min and unmold. 2) Making this the day before so that all the flavors and textures blend nicely. 3) Not cooking the liquid just until the sugars are dissolved, but simmer it a little bit longer. 1 minute more in med heat is fine. This eliminates some of the 'bite' of the rum because the alcohol evaporates. But don't overcook the liquid because you could end up with burnt sugar :-). Read More
(45)

Most helpful critical review

Rating: 2 stars
12/13/2006
The cake part of this came out fine. An interesting way to treat a cake mix. But I fear there is something wrong with the recipe for the glaze. Is it really "1 cup of rum"? I prepared it as written and ended up with a very rummy liquid not a glaze at all. Did the author perhaps mean 1/4 cup? Read More
(17)
33 Ratings
  • 5 star values: 21
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/13/2009
I made this and it was FABULOUS. I am considering making this with other mixes such as Lemon Supreme. I understand the confusion with the 'glaze', they called it something it is NOT. This technique is used to make dessert cakes that are soaked with some kind of liquor/spirit. By all means adjust the rum if you want (it's your cake) but try to pour all of the 'soak' over the cake(remember, it is NOT a glaze). It is supposed to be a 'wet/moist' cake. Also, using a Bundt style pan doesn't help because the liquid just runs over the sides instead of going into the cake, even if you make the holes. These things will help: 1) Using one of the traditional pans where the bottom is flat (the top when you invert it) so that the liquid goes through better. Another thing that works also, no matter which mold you use: 'unmold' the cake, wait until the pan and the cake cool enough, line the pan with plastic Wrap and return the cake to it. Then pour the liquid over the cake bottom (having made holes in it). Once the liquid is all absorbed, wait about 10 min and unmold. 2) Making this the day before so that all the flavors and textures blend nicely. 3) Not cooking the liquid just until the sugars are dissolved, but simmer it a little bit longer. 1 minute more in med heat is fine. This eliminates some of the 'bite' of the rum because the alcohol evaporates. But don't overcook the liquid because you could end up with burnt sugar :-). Read More
(45)
Rating: 5 stars
12/28/2010
I used yellow cake mix added about a cup of pineapple tidbits and added about a half cup of rum to the cake mix. It was wonderful! Read More
(18)
Rating: 2 stars
12/13/2006
The cake part of this came out fine. An interesting way to treat a cake mix. But I fear there is something wrong with the recipe for the glaze. Is it really "1 cup of rum"? I prepared it as written and ended up with a very rummy liquid not a glaze at all. Did the author perhaps mean 1/4 cup? Read More
(17)
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Rating: 4 stars
11/08/2010
The only thing I would stress is to make multiple holes with a wooden skewer so that the rum is evenly distributed. The more rum taste in every bite the better. Read More
(8)
Rating: 3 stars
07/06/2007
I made this for a fourth of july party and it tasted okay. Everyone who had it felt there wasnt enough rum taste inside the cake and too much in the bottom. If I make it again I might make it two round pans instead of a bunt pan. I'll also put less sugar in the rum mixture because it was too sweet. Read More
(7)
Rating: 5 stars
12/06/2011
One reviewer said this is not (technically) a pound cake, well maybe that's true. But it looks, feels, tastes, smells and goes down like pound cake! No it doesn't have a glaze either--it's a soaking syrup, but it's a wonderful soaking syrup so who cares what it's called? To get the moisture where it should be in the cake, after you remove the cake from the oven let it cool in pan about 20 minutes. Gently remove the cake and set aside. Pour the sugar/rum/butter syrup into the bottom of the Bundt pan and then place the cake back into the pan. Let it sit 20-30 minutes, and then turn the Bundt pan, cake still in it, upside down onto a plate to unmold. BTW, I skipped the coconut and instead added a 20-oz can of crushed, DRAINED pineapple to my syrup so that the cake turned out like pineapple upside down cake. It was a huge hit--moist, poundcake-like, and not too sweet or rummy (I used 1/2 c rum). I will use this basic recipe (without syrup) from now on for a quick and easy, start-from-a-box, tastes-like-homemade pound cake. Read More
(7)
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Rating: 5 stars
12/17/2009
Wonderful cake I let the glaze cook a little longer and it turned out real glazy I don't like wet cake. I also used white cake mix instead of yellow. But over all this a very good cake. Read More
(4)
Rating: 5 stars
12/13/2006
We all loved this cake! I only had 2/3 cup of rum so I used Pina Colada Mix for the rest of the rum. The glaze was very runny and I have decided next time to use only what I can pour on the cake and save the rest to pour on individual pieces after they have been cut. I also put in pineapple tidbits in the glaze. Read More
(4)
Rating: 5 stars
03/19/2008
Excellent! I skipped the rum glaze on this one and just made a standard powdered sugar glaze that I thought my 9 yr. old would like better. Make sure to beat this well before stirring in your sour cream batter should be light and fluffy & double in bulk if not you may have problems with this one falling. I had more than enough batter for a standard size bundt pan and made a nice size loaf cake with left over batter. Moist rich & delicious we really loved this one! Thanks! Read More
(4)