Painkiller Cake #1 Walkers recipe

1 package pineapple cake mix (I used DH Moist Deluxe Pineapple Supreme)
1 small box Coconut Cream Instant Pudding mix
4 eggs
1 C pineapple juice
1 C coconut flakes
1 8 oz can chunk pineapple in juice
1/2 C Pussers rum or any dark rum
1/2 C Coco Lopez cream of coconut

Glaze

1 stick of butter
1 C sugar
1 1/2 C orange juice
1/4 C Coco Lopez
1 C Pussers rum or any dark rum
1/2 C Gran Marnier
Fresh nutmeg

Pour 1 C pineapple juice and juice from can of pineapple into a sauce pan and cook over medium heat to reduce to 1/2 C.

Lightly chop pineapple.

Thoroughly mix all cake ingredients and pour into a greased bundt pan. Bake at 350 degrees for about 40 -45 minutes. when toothpick comes out clean it is done. Do not over bake.

About 20 minutes after putting cake in the oven start the glaze. Bring butter, sugar, OJ and Coco Lopez to a boil. Remove from heat and add rum and Gran Marnier. Return to heat and reduce over high heat until glaze reaches 240 degrees or soft ball candy stage.

Drizzle glaze over cake while cake is still warm Apply 1/2 and wait awhile for extra glaze to thicken up a little. Apply more glaze just to the top. Grate some fresh nutmeg lightly on top of glazed cake. Lightly sprinkle coconut flakes on top of glazed cake. (I toasted mine about 1/2 a cup) Enjoy!