Rum-Pineapple Pound Cake
A decadent, delicious dessert made from a cake mix with the addition of pantry ingredients to create a melt-in-your-mouth pound cake that will make you think of a pina colada due to the pineapple flavor, the rum glaze that partially soaks into the cake and glazes the top and sides, and the toasted coconut on top!

Set oven to 350 degrees Fahrenheit (175 degrees C).

Shortening should be lightly grated in a 12-cup Bundt pan before adding flour and shaking out the excess.

Place on an aluminum foil-lined baking sheet.

In a sizable mixing bowl, combine the butter and oil and beat until fluffy, about one minute.

Add 1 cup of sugar gradually and beat for another 2 to 3 minutes, or until fluffy.

One at a time, beat in the eggs, beating for roughly 10 seconds per egg.

Add the cake mix and blend until well combined.

Blend the sour cream, evaporated milk, flour, and vanilla for two to three minutes, or until the mixture is smooth.