Rum-Pineapple Pound Cake

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup Bundt pan. Place on a baking sheet lined with parchment paper. (5 minutes)

Recipe View 1 mins In a large mixing bowl, cream together the softened butter and vegetable oil until light and fluffy. (1 minute)

Recipe View 3 mins Gradually add 1 cup of granulated sugar and continue beating until the mixture is smooth and well combined. (2-3 minutes)

Recipe View 1 mins Beat in the eggs one at a time, incorporating each egg fully before adding the next. (1 minute)

Recipe View 1 mins Stir in the pineapple cake mix until just combined, being careful not to overmix. (1 minute)

Recipe View 3 mins Add the sour cream, evaporated milk, flour, and vanilla extract. Beat until the batter is smooth and thoroughly mixed. (2-3 minutes)

Recipe View 1 hrs 5 mins Pour the batter into the prepared Bundt pan and spread evenly. Bake in the preheated oven until a wooden skewer inserted into the center comes out clean, about 60-70 minutes.

Recipe View 20 mins Let the cake cool in the pan for 20 minutes before inverting it onto a serving plate.

Recipe View 5 mins While the cake is cooling, prepare the glaze. In a saucepan over medium heat, melt 1/2 cup of butter. Stir in the brown sugar and 1/2 cup of granulated sugar. Bring to a simmer, stirring until the sugars are dissolved. Stir in the rum and remove from heat. (5 minutes)

Recipe View 2 mins Gently poke holes into the top of the warm cake with a fork or cake tester. Slowly pour the rum glaze over the cake, allowing it to soak in. (2 minutes)

Recipe View 10 mins Sprinkle the toasted coconut flakes evenly over the top of the glazed cake. Let the glaze set before slicing and serving. (10 minutes)