ngredients:
* 1 8 oz can crushed pineapple, undrained
* 1/3 to 1/2 cup coconut flavored rum
* 1 8 oz pkg cream cheese, softened
* 4 eggs, room temperature, beaten
* 1/4 cup vegetable oil
* 1 cup sour cream
* 1 tsp vanilla extract
* 1 box golden butter recipe cake mix
*
* Topping:
* 1 stick butter
* 1 cup sugar
* 1/2 cup water
* 1/2 cup coconut rum
* 1 1/2 cup sweetened flaked coconut, toasted
Method
Drain pineapple juice into a measuring cup. Add coconut rum to equal 2/3 cup liquid, add pineapple, stirring well. Let sit for 20 to 30 minutes. Meanwhile, beat cream cheese until fluffy; add eggs, sour cream, vegetable oil, vanilla, and pineapple rum mixture, mixing well. Add cream cheese mixture to dry cake mix and beat with electric mixer on low until moistened, then beat at medium speed for 3 minutes. Pour into greased and floured 12 cup bundt pan and bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. While cake is baking, prepare topping by melting butter in a small sauce pan. Add sugar, water and rum and bring to a boil, stirring constantly. Remove from heat and add toasted coconut and cool slightly. As soon as cake comes from oven, pour topping over immediately. Let cake cool in pan for 5 minutes and then invert onto cake plate or serving dish.
Notes: If you're looking for low fat and low calories, this is not it. But, if you're looking for a delicious, moist, decadent dessert, you've found it in this one.
Number of servings: 1 Cake
