Name: Rum-Pineapple Pound Cake
Prep time: 30 min
Cook time: 30 min
Yield: 24
Ingredients: Butter, room temperature - ½ cup; Vegetable oil - ½ cup; White sugar - 1 cup; Eggs - 5; Moist pineapple cake mix - 1 box; Sour cream - 1 cup; Evaporated milk - 1 cup; Flour - 1 cup; Vanilla extract - 1 tablespoon; Light brown sugar - ½ cup; White sugar - ½ cup; Butter - ½ cup; Rum - 1 cup; Toasted coconut - 1 cup

Ingredients for - Rum-Pineapple Pound Cake

1. Butter, room temperature ½ cup

2. Vegetable oil ½ cup

3. White sugar 1 cup

4. Eggs 5

5. Moist pineapple cake mix 1 box

6. Sour cream 1 cup

7. Evaporated milk 1 cup

8. Flour 1 cup

9. Vanilla extract 1 tablespoon

10. Light brown sugar ½ cup

11. White sugar ½ cup

12. Butter ½ cup

13. Rum 1 cup

14. Toasted coconut 1 cup

How to cook deliciously - Rum-Pineapple Pound Cake

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup Bundt pan with shortening, dust with flour, and shake out excess. Place on a baking sheet lined with aluminum foil.

2 . Stage

Cream together butter and oil in a large mixing bowl until fluffy, about 1 minute. Slowly pour in 1 cup of sugar and continue to beat until fluffy, about 2 to 3 minutes. Beat in eggs one at a time, beating for about 10 seconds per egg. Stir in cake mix and blend until smooth. Add the sour cream, evaporated milk, flour, and vanilla; beat together for 2 to 3 minutes until smooth.

3 . Stage

Bake in preheated oven until cake has a golden brown crust and springs back when pressed with a finger, about 60 to 70 minutes. Let cake sit in the pan for 20 minutes while proceeding to the next step.

4 . Stage

Melt 1/2 cup of butter in a small pan over medium heat. Stir in brown sugar, and 1/2 cup of sugar; bring to a gentle simmer and stir in the rum. Cook until the sugars have dissolved, then remove from heat. Unmold cake onto a serving dish. Gently poke holes into the cake with a fork or cake tester. Pour glaze evenly over cake. Top with toasted coconut.