Grandma's Coconut and Pineapple Bundt Cake
A delicious end to a great meal, this cake has coconut, pineapple and rum.
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Servings: 12 servings
Calories: 495kcal
Cost: $12.00
Equipment
- 1 10 inch bundt pan
- 1 large bowl
- 3 wooden spoon or large serving spoon
- toothpicks
- 2 small bowl
- 2 measuring cup
- 1 pastry brush
Ingredients
- 1 pkg white cake mix
- ¼ cup rum
- 1 pkg instant coconut cream pudding mix
- ¾ cup water
- 2 large eggs
- 1 cup vegetable or canola oil
- 1 cup crushed pineapple (drained)
Glaze
- 2 cups confectioner's sugar (divided)
- 1 Tbsp rum
- ¼ cup shredded sweetened coconut
- ¼ cup cream of coconut
- 2 Tbsp unsweetened pineapple juice
Instructions
- Preheat the oven to 350°F. Generously grease and flour your 10-inch bundt pan.
- Combine the cake mix, pudding mix, water, eggs, rum, and oil in a large bowl.
- Beat the mixture on low speed for 30 seconds. Increase to medium speed and beat for 2 minutes.
- Gently fold in the drained crushed pineapple. Transfer the batter into your prepared pan.
- Bake for 45 minutes. A toothpick inserted into the center should come out clean.
- Cool the cake in the pan for exactly 15 minutes. Then, carefully invert it onto a wire rack.
- Mix 1 cup of confectioner's sugar with the pineapple juice in a small bowl. Brush this glaze over the warm cake. Let the cake cool completely.
- Combine the remaining sugar, rum, and cream of coconut in a separate bowl. Drizzle this over the cooled cake and sprinkle with shredded coconut.
Nutrition
Nutrition Facts
Grandma's Coconut and Pineapple Bundt Cake
Serving Size
1 slice
Amount per Serving
Calories
495
% Daily Value*
Fat
25
g
38
%
Saturated Fat
5
g
31
%
Cholesterol
32
mg
11
%
Sodium
349
mg
15
%
Carbohydrates
62
g
21
%
Fiber
2
g
8
%
Sugar
45
g
50
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
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