–CAKE–
1 cn (8oz) crushed pineapple in
-own juice; DRAINED
1 pk Yellow pudding cake mix
1/2 c Canned cream of coconut
1/2 c Plain yogurt
4 Eggs
1/3 c Salad oil
1/3 c Water
-SYRUP-
1/4 c Sugar
1/4 Water
1/4 c Light rum; (or 1 tablespoon
-+ 1 teaspoon rum extract)
-GLAZE-
1/4 c Canned cream of coconut
1 pk (3 oz) cream cheese
Preheat oven to 350. Grease and flour a 12-cup Bundt pan (see notes below)
Cake: Spoon drained pineapple evenly over bottom of pan. In large mixer
bowl combine remaining cake ingredients. Blend on low speed, then increase
speed to medium and beat 3 minutes. Spoon batter into prepared pan. Bake
about 55 minutes, or until cake tester inserted in center comes out clean.
Syrup: Meanwhile, in small saucepan, combine sugar and water. Boil 2
minutes; stir in rum (or flavoring). Remove from heat; set aside. Remove
cake from oven. Using cake tester or fork, immediately prick deep holes in
cake at 1-inch intervals. Slowly pour on rum syrup. Let cool in pan on wire
rack 30 minutes. Turn out onto wire rack to cool completely.
Glaze: In small mixer bowl gradually beat cream of coconut into cream
cheese until smooth. Spoon over cooled cake. Makes 12 to 16 servings, about
410 calories each per 12, 310 calories each per 16.
Note: My second try with the cake was to use a large can of drained crushed
pineapple and spread in 9 x 13 pan. Then follow recipe. Either way was
delicious. But watch out for the rum. Hic. I also sprinkled coconut on the
top of the cake to pretty it up a bit. For Easter, I’m going to color it
green. Oh, and if you use the 9×13 pan, you will need to use a large
package of cream cheese.
Yields
1 Servings