This was such a hit! Will definitely be adding it to my recipe collection..

Pina Colada Rum Cake is a delightful and tropical dessert that perfectly blends the flavors of pineapple, coconut, and rum. This indulgent treat is inspired by the famous Pina Colada cocktail, a popular drink originating from Puerto Rico in the 1950s. The refreshing taste of pineapple, the lusciousness of coconut, and the kick of spiced rum come together in this cake to create a tropical paradise on your taste buds.

This recipe is a fantastic dessert choice for any occasion, whether it's a casual summer gathering or a formal dinner party. This cake pairs well with a variety of complementary flavors and sides. To enhance the tropical experience, consider serving slices of Pina Colada Rum Cake with a side of fresh pineapple chunks and a dollop of whipped cream for added creaminess. You can also add a sprinkle of toasted coconut flakes on top to elevate the flavor profile and provide a delightful crunch. For those with a sweet tooth, a drizzle of caramel or chocolate sauce will create an irresistible combination of flavors.

Ingredients:

1 box yellow cake mix
3 eggs
1/4 cup softened unsalted butter
8 ounces crushed pineapple in juice, drained
1/4 cup reserved pineapple juice (from crushed pineapple can)
1/4 cup light rum (Malibu)

For the Glaze:
1/2 cup rum
1/4 cup powdered sugar
1/2 cup cream of coconut

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a bundt pan to prevent sticking.

2. In a large mixing bowl, combine the yellow cake mix, eggs, softened butter, and 1/4 cup of the reserved pineapple juice.

3. Use an electric mixer to beat the ingredients on medium speed for about 2 minutes, until the batter is well blended and smooth.

4. Gently fold in the drained crushed pineapple using a spatula.

5. Pour in the 1/4 cup of light rum and stir until the batter is well combined.

6. Pour the batter into the prepared bundt pan, spreading it evenly.

7. Bake in the preheated oven for around 30 mins, or until a toothpick inserted into the center comes out clean.

8. While cake is baking, prepare glaze. Add cream of coconut to sauce pan and heat until bubbles form. Set aside and stir in rum. Once cake is done baking, poke holes into it using a very thin skewer. Pour half the glaze into those holes so rum mixture soaks in. Once cake is cooled, invert onto plate. With remaining glaze, stir in powdered sugar. Drizzle the rest of glaze over the top of the cake and serve!

Enjoy a slice of this lusciously moist and flavorful Pina Colada Rum Cake, and let its tropical essence transport you to a paradise of flavors and indulgence. Cheers to a dessert that combines the essence of a classic cocktail with the sweetness of a cake!