Pina Colada Bundt Cake
1 pkg. white cake mix (regular size)
1 pkg. (3.4 oz.) instant coconut cream pudding mix
1 c. canola oil
3/4 c. water
2 large eggs
1/4 c. rum
1 c. drained crushed pineapple
2 cups confectioners’ sugar, divided
2 Tbsp. unsweetened pineapple juice
1/4 c. cream of coconut
1 Tbsp. rum
1/4 sweetened shredded coconut
Preheat oven to 350 degrees. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine cake mix, pudding mix, oil, water, eggs and rum; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in pineapple. Transfer batter to prepared pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 15 minutes before removing to a wire rack.
In a small bowl, mix 1 cup confectioners’ sugar and pineapple juice; brush over warm cake. Cool cake completely. In another bowl, mix cream of coconut, rum and remaining confectioners’ sugar; drizzle over cake. Sprinkle with coconut. Enjoy!