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 :-).
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!
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?
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.
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.
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.
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.
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.
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!
