This Pineapple Rum Cake is a family favorite. With pineapple, dark rum, instant pudding mix, and a boxed cake mix, it's easy and tastes better the next day.
Preheat oven to 325°F. and prepare a 10-inch bundt pan by generously spraying it with a floured baking spray. You can also generously butter it and sprinkle with flour.
Drain pineapple tidbits in a colander placed over a medium bowl to reserve the juice.
In a large bowl, whisk together the cake mix and instant vanilla pudding mix.
Place the pineapple into a small bowl and toss with two tablespoons of the cake/pudding mixture. Coat completely.
Into the cake mix, add the eggs, 1/2 cup pineapple juice, canola oil, and 1/2 cup of rum. Mix completely.
With a rubber spatula, fold in the coated pineapple tidbits.
Gently pour batter into pan and bake for 55-60 minutes or until a toothpick or cake tester inserted into the middle comes out clean.
Into a medium saucepan over medium heat, combine the butter, sugar and pineapple juice. Bring to a boil and cook for 5 minutes, stirring constantly.
Remove from heat and add 1/2 cup of dark rum. Mix well.
Remove cake from oven and let sit for 5 minutes.
While still in the pan, poke holes with a skewer all the way around the bottom of the cake. Using 1/3 of the glaze, gently brush the bottom of the cake, allowing the glaze to soak into it.
Let cake sit for 10 minutes before inverting it onto a cooling rack on top of a rimmed baking sheet.
Gently brush the remainder of the glaze all over the cake, pausing at times to give the cake time to absorb it. Using two hard spatulas, slowly and gently transfer the cake to a serving plate. Cool completely.
If serving the next day, cover top with toothpicks and gently cover with a tent of aluminum foil when completely cooled.
Cake can be frozen for up to a month. Cool completely, wrap in plastic wrap and then in aluminum foil.