Moist cake
Preheat oven to 350-degrees. Grease and flour a 12-cup bundt pan.
Cake: Spoon drained pineapple evenly over bottom of pan. In large mixer bowl, combine remaining cake ingredients. Blend on low speed, then increase speed to medium and beat 3 minutes. Spoon batter into prepared pan. Bake about 55 minutes, or until cake tester inserted in center comes out clean.
Syrup: Meanwhile, in small saucepan combine sugar and water. Boil 2 minutes; stir in rum. Remove from heat; set asde. Remove cake from oven. Using cake tester or fork, immediately prick deep holes in cake at 1 inch intervals. Slowly pour on rum syrup. Let cool in pan on wire rack 30 minutes. Turn out onto wire rack to cool completely.
Glaze: In small mixer bowl gradually beat cream of coconut into cream cheese until smooth. Spoon over cooled cake. Makes 12 to 16 servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (105g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 101 | ||
Calories from Fat: 32 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 62.3mg | 19 % | |
Sodium 24.3mg | 1 % | |
Potassium 32mg | 1 % | |
Total Carbohydrate 13g | 4 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 13g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 101
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