In college, I lived with my two best friends from high school. We loved to throw parties and gatherings on a regular basis…and let’s face it. We lived in Myrtle Beach and were in college…so pretty much all of our social gatherings included alcohol. Okay fine, so ALL of them included alcohol. Moving on. Well, one of our absolute favorite kinds of alcohol was coconut rum, so we always had a bottle of Parrot Bay or Malibu in our liquor cabinet. Several years later while we were spending time together, one of our other friends made me a cocktail. It was Parrot Bay with some pineapple juice. I practically guzzled it down because it was so delicious and refreshing…and I’m a sucker for tropical flavored drinks, especially when you can’t really taste the alcohol all that much (which actually can get you into trouble if you’re not careful). And yeah, I ended up having two more of those same cocktails, until I polished off her pineapple juice.
When I started thinking about this cake, it was right before I had lunch with our biggest Parrot Bay fan of the group. After I walked out of the liquor store from picking up a fresh bottle of Parrot Bay, I texted her to let her know what I was making. I really think she wanted to leave work early to come try this sucker out. One thing I have learned about making rum cakes is the glaze. Putting the glaze on the cake is by far the most important step, because this is where your alcohol flavor, the moistness of the cake, and your very slight buzz after eating a big slice (if you’re a lightweight like me) comes from. When I first made a rum cake and was putting this glaze on it, I only used half because it seemed like it was too much. Trust me, it isn’t. Every bit of that incredible glaze will sink into the warm cake. If you only use half of the glaze, only half of the cake will experience the full effects of this glorious glaze, so please slop this entire batch into the warm cake until it’s all gone. You won’t be disappointed. 😉
I made this cake during the day, and hadn’t cut into it before going to bed. While saying goodnight to my hubster, he made the comment that he was hungry. I told him that the cake was downstairs if he wanted a snack, and off to bed I went. In the morning when I was going to get my coffee, I noticed there was a big chunk of the cake missing…and an empty plate with a few crumbs sitting in the sink. I smiled. When he got up and was heading out for work, he said, “That cake was awesome. I had one piece, then went back for another. It was really moist.” Again, success.
For the cake:
1 box Duncan Hines yellow cake mix
1 can crushed pineapple
1/4 cup oil
1/4 cup pineapple juice
1 teaspoon baking soda
Drain juice out of can of pineapple, reserve 1/4 cup for the baking process. Puree pineapple, eggs, oil, and pineapple juice in blender or food processor. Mix together all ingredients in bowl and beat at medium speed for 2-4 minutes with electric mixer, spoon into greased and floured bundt pan. Bake at 350 degrees until toothpick comes out clean, 50-55 minutes. Cool in pan for 10-15 minutes, brush 1/3 of glaze on top of cake before turning out of pan. Cover with remaining glaze while cake is still warm, so the rum seeps into the cake.
For the glaze:
1 stick butter
1/4 cup water
1 cup sugar
1/2 cup coconut rum
In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
*Rum cakes usually taste better 1/2 days after they’re made, since it allows more time for the glaze to seep into the cake.