Pineapple Upside-down Rum Cake

For my birthday cake this year I created a recipe that combines two delicious cakes: Pineapple upside-down cake and a traditional Caribbean rum cake.

Ingredients:
Cake:
2 1/4 c. flour
1 1/2 c. sugar
1/2 c. softened butter
1 pkg. (3.4 oz) vanilla pudding mix
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c. vegetable oil
1/2 c. milk
4 eggs
1/2 c. dark rum
2 tsp vanilla
2/3 c. pineapple juice (from can)

Topping:
4 Tbsp melted butter
1/4 c. brown sugar
1 can pineapple, crushed or tidbits, drained
2 Tbsp rum

Glaze:
2 Tbsp butter
1/4 c. sugar
1/4 c. rum
1/4 c. water

1 c. coconut

Recipe:
Preheat oven to 350 F.
For the topping, mix pineapple, butter, sugar and rum together and place in the bottom a fluted pan that has been sprayed and floured. Reserve 2/3 c. pineapple juice for the cake batter.

For the cake, cream butter and sugar. Add the rest of the liquids and beat until well combined. In a separate bowl mix together the flour, pudding mix, baking powder, baking soda, and salt. Slowly add the dry ingredients to the liquids and beat until smooth. Pour the batter over the pineapple topping.

Bake 55-60 minutes.

Meanwhile spread the coconut onto a cookie sheet and toast in the oven for around 5-8 minutes. Keep an eye on it so they don't burn.

For the glaze, mix the butter, water, and sugar together and microwave until boiling. Stir in the rum. When the cake has finished baking, poke holes all the way through the cake. Drizzle 3/4 of the glaze over the cake, and let it sit for 10 minutes. Add the toasted coconut to the rest of the glaze. Flip the cake out onto a plate. Top with the glazed coconut.