Instructions:
1. Preheat and Prepare:
Preheat oven to 350°F (175°C). Grease a bundt pan generously to prevent sticking.
2. Mix the Batter:
In a large bowl, beat together the yellow cake mix, eggs, softened butter, and reserved pineapple juice until smooth.
3. Add Pineapple:
Gently fold in the drained crushed pineapple using a spatula.
4. Incorporate Rum:
Stir in 1/4 cup of Malibu rum until well combined.
5. Bake:
Pour the batter into the greased bundt pan and smooth the top. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
Prepare the Glaze:
6. Make the Glaze:
In a small saucepan, heat the cream of coconut until bubbles begin to form. Remove from heat and stir in the 1/2 cup of rum.
7. Soak the Cake:
After baking, poke holes into the cake with a thin skewer while still warm. Pour half the glaze over the cake, allowing it to soak in.
8. Finish and Serve:
Once the cake has cooled, invert it onto a serving plate. Mix the powdered sugar into the remaining glaze and drizzle over the top. Slice and enjoy the tropical delight!
Serving Tip:
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-indulgent treat!
