Pina Colada Cake

By Crick

Ingredients

• CAKE:
• 1 cup finely chopped pecans
• 1 box Duncan Hines Coconut or Pineapple Cake mix
• 4 eggs 1 small box instant coconut cream pudding
• 1/2 cup vegetable oil
• 3/8 cup coconut Rum
• 3/8 cup pineapple Rum
• 1 small can crushed pineapple
• 1 cup Coconut (optional)
• GLAZE
• 1/4 lb. Butter
• 1/8 cup water
• 1 cup Sugar
• 2/3 cup Coconut or Pineapple Rum

Details

Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

GLAZE:
Melt butter in saucepan, stir in water and sugar and cook until boiling. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in Rum.
CAKE:
Preheat oven to 325'. Grease Bundt pan. Sprinkle nuts over bottom of pan, shaking to even out. Mix all ingredients together. Pour batter into pan over nuts. Bake 1 hour or until toothpick comes out clean. Invert onto serving plate. Prick top evenly. Drizzle glaze evenly over top and sides carefully not to over run the plate. Allow cake to absorb glaze and repeat until all glaze is used.