Glazed Pina Colada Liqueur Cake

Ingredients

Cake

• 1 (18.25 ounce) box yellow cake mix*
• 1 (3 1/2 ounce) box instant vanilla pudding mix
• 3/4 cup vegetable oil
• 3/4 cup pina colada liqueur
• 4 eggs

Syrup Topping

• 1/2 cup pina colada liqueur
• 1/2 cup cream of coconut
• 1/2 cup pineapple juice

Instructions

1. Cake: Combine cake mix, pudding mix, oil, liqueur and eggs in large mixing bowl. Beat for 4 minutes.
2. Pour into lightly greased 10-inch fluted tube pan.
3. Bake at 325 degrees F for 1 hour and 10 minutes or until cake springs back when touched.
4. Cool cake in pan on rack 10 minutes.
5. Remove cake from pan. With a large 2-tine fork, pierce several holes over surface of cake.
6. Pour hot Syrup Topping over hot cake. Cool thoroughly before serving.
7. Syrup Topping: Combine liqueur, cream of coconut and pineapple juice in small saucepan. Cook and stir over medium heat until mixture comes to a boil. Simmer for 5 minutes.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.