Rum Pina Colada Cake

Ingredients:

• 1 cup granulated sugar
• 1.5 cups dark rum
• Two 500g cans sliced ​​pineapple (16 slices), drained
• One 450 gram package sponge cake mix
• 1/3 cup vegetable oil
• 3 large eggs
• 13 maraschino cherries, rinsed and patted dry
• 1/4 tsp coconut extract
• One 100g packet of vanilla pudding mix
• Special equipment: a 12-cup (2.8 L) muffin tin and a pastry bag fitted with a medium round tip

Preparation:

1. Preheat oven to 180°C (350°F). In a medium saucepan, combine sugar and 1 cup rum. Bring the mixture to a simmer over medium-high heat, stirring occasionally until the sugar dissolves, about 5 minutes.
2. Place the pineapple slices in a medium bowl and pour the rum syrup over them. Let them sit for about 30 minutes to allow the pineapple to absorb the rum's flavor.
3. Cupcake: Meanwhile, generously spray a 12-cup muffin tin with cooking spray. Combine the muffin mix, butter, eggs, 1/2 cup water, and 1/2 cup rum until smooth. Remove the pineapples from the syrup and set the syrup aside.
4. Line the bottom, center cone, and sides of the baking pan with whole pineapple slices (about 13 slices). Cut the remaining three slices in half and arrange them in the empty space at the top of the pan, covering the entire pan with pineapple. Place a cherry in the center of each slice. Pour the batter over the pineapples. Bake until a skewer inserted into the center comes out clean and the cake springs back when pressed, about 45-50 minutes.
5. Immediately place a heat-resistant tray over the pan and invert the pan (use oven mitts). Remove the pan and let the cake cool completely, about 1 hour.
6. Filling: Meanwhile, prepare the pudding according to package directions. Stir in the coconut extract. Spoon the pudding into a pastry bag fitted with a medium round tip. Insert the tip into the side of the cake and pipe a small amount of pudding inside. Rotate and repeat around the cake. Then pipe the remaining pudding into the hole in the center. Brush the entire cake with the remaining rum syrup.