Preheat oven to 350 degrees. Generously coat a bundt pan with baking spray.
Stir the cake mix and instant pudding mix together in a large bowl.
Add the eggs, oil, pineapple juice, coconut milk, rum, schnapps and extract to the bowl.
Beat the batter together on medium speed until well combined, about 2 minutes.
Pour the batter into the prepared bundt pan. Tap on the counter (or floor) to release the air bubbles.
Bake for 43 to 47 minutes, until a toothpick comes out clean when inserted into the center of the cake. Remove from oven and cool in the pan for 10 minutes.
Invert the cake onto a cooling rack. Place the rack on top of a large dinner plate. Use a large spoon to drizzle glaze over the top of the cake as evenly as possible.
Move the rack and cake to a second, clean dinner plate. Drizzle the glaze from the original plate over the top of the cake. Repeat 2 to 3 times until there is no glaze left on either plate.
Allow cake to cool COMPLETELY before serving. In fact, it is best to allow the cake to rest overnight.
For the Glaze
Whisk the glaze ingredients together in a small bowl until smooth. Set aside.
This recipe will make; 1 full sized bundt cake OR 4 pans of mini/teacake bundts OR 24 cupcakes.
A bundt cake will serve 12 – 16 depending on the size of your slices.
Any 10 – 12 cup bundt pan will work. You will need to add additional time for the smaller pan, the cake is deeper and takes longer to cook.
Baking times are estimates based on my oven and may differ from from oven to oven.
I sprinkled shredded coconut on top for dramatic effect. It is optional.
LorAnn Flavor Oils are my favorite flavorings for cakes. I used 1/4 teaspoon, which is the equivalent of 1 teaspoon of regular coconut extract.
If you cannot find instant coconut pudding mix, substitute vanilla pudding mix and add additional coconut extract.
If you cannot find pineapple schnapps, substitute pineapple rum.
Special Note: My original recipe was written back when cake mixes were 18.25 ounces. They are now 15.25 ounces, so you will need to purchase 2 boxes of cake mix to make up for the missing 3 ounces.Substitute the ingredients below for the cake mix. Adjust your liquid ingredients if needed. Cake flour can be drier than normal depending on your climate and how long it has been hanging out in your pantry. Add one Tablespoon of water at a time until your reach your desired consistency…but only if needed.