Rum-Pineapple Pound Cake

• 1/2 cup butter, room temperature
• 1/2 cup vegetable oil
• 1 cup white sugar
• 5 eggs
• 1 box moist pineapple cake mix
• 1 cup sour cream
• 1 cup evaporated milk
• 1 cup flour
• 1 tablespoon vanilla extract
• Glaze
• 1/2 cup light brown sugar
• 1/2 cup white sugar
• 1/2 cup butter
• 1 cup rum
• 1 cup toasted coconut

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup Bundt pan with shortening, dust with flour, and shake out excess. Place on a baking sheet lined with aluminum foil.
2. Cream together butter and oil in a large mixing bowl until fluffy, about 1 minute. Slowly pour in 1 cup of sugar and continue to beat until fluffy, about 2 to 3 minutes. Beat in eggs one at a time, beating for about 10 seconds per egg. Stir in cake mix and blend until smooth. Add the sour cream, evaporated milk, flour, and vanilla; beat together for 2 to 3 minutes until smooth.
3. Bake in preheated oven until cake has a golden brown crust and springs back when pressed with a finger, about 60 to 70 minutes. Let cake sit in the pan for 20 minutes while proceeding to the next step.
4. Melt 1/2 cup of butter in a small pan over medium heat. Stir in brown sugar, and 1/2 cup of sugar; bring to a gentle simmer and stir in the rum. Cook until the sugars have dissolved, then remove from heat. Unmold cake onto a serving dish. Gently poke holes into the cake with a fork or cake tester. Pour glaze evenly over cake. Top with toasted coconut.

butter, vegetable oil, white sugar, eggs, pineapple cake, sour cream, milk, flour, vanilla, light brown sugar, white sugar, butter, rum, coconut

Taken from www.allrecipes.com/recipe/104772/rum-pineapple-pound-cake/ (may not work)