Pina Colada Cake

Preheat oven to 350 degrees
Grease and flour a Bundt cake pan
Cake:
8 oz can crushed pineapple in juice, drained
1 box yellow cake mix
½ cup canned cream of coconut
½ cup sour cream
4 eggs
1/3 cup canola oil
1/3 cup water
Syrup:
¼ cup each sugar, water and light rum
Glaze:
¼  cup cream of coconut
1 3oz package cream cheese
 
Cake:  Spoon drained pineapple over the bottom of the bundt pan.  Mix the remaining cake ingredients in a large mixing bowl and beat on medium speed for 2 minutes.  Put into pan and bake for 55 minutes, or until toothpick comes out clean.
 
Syrup:  While cake bakes, combine sugar and water in small saucepan and boil for 2 minutes;  stir in the rum and boil one minute more.  Remove from heat and all to cool.
When cake is done, remove from oven and immediately prick with a fork at 1-inch intervals all around.  Slowly pour syrup all over cake, allowing to run into fork holes and around edges of pan.  Let cake cool in pan for 30 minutes, then turn out onto wire rack to cool completely.
 
Glaze: In a small bowl, gradually beat cream of coconut into cream cheese until smooth and spoon over cooled cake.
This is a favorite at parties!!
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