Recipe: Better Than Anything Cake (with Rum Cake variation, using cake mix)

BETTER THAN ANYTHING CAKE

This is my version of a well-circulated cake recipe known by many names (Better Than Robert Redford, etc.) I use the rum glaze from the recipe for Bicardi Rum Cake (recipe) for the Rum Cake variation. The Rum Cake tastes even better if refrigerated for a day before serving. Enjoy! - Betsy

THIS CAKE IS MADE IN LAYERS:
Cake
Rum Glaze (if making Rum Cake)
Pineapple Glaze
Pudding
Cool Whip (or whipped cream)
Coconut
Maraschino cherries (for decorating)

FOR THE CAKE:
1 (2-layer size) yellow cake mix
Prepare cake mix according to package directions. (Note: if making Rum Cake I substitute rum for half of the water called for in the cake mix instructions.) Bake cake in a 13x9-inch pan (I like to use a glass baking dish for this) according to package directions. Place the cake in the pan on rack to cool. When cake is warm poke holes all over top with handle of wooden spoon or chopsticks.

(If making Rum Cake, add the Rum Glaze (as directed below) before adding the Pineapple Glaze.)

FOR THE PINEAPPLE GLAZE:
Combine in saucepan and simmer 5 minutes:
1 (20 oz) can crushed pineapple in juice, undrained
1 cup sugar
Cool slightly. Spoon over prepared cake. Cool cake completely.

FOR THE PUDDING LAYER:
Make according to package directions:
1 (3 oz) pkg. vanilla instant pudding
Spread over cooled cake.

FOR THE WHIPPED TOPPING LAYER:
Spread over pudding:
1 (9 oz) container Cool Whip, thawed (real whipped cream can be used)

TOP WITH:
Shredded coconut
Decorate with 12-16 maraschino cherry halves.

Refrigerate finished cake at least 2 hours or overnight (the Rum Cake tastes even better served the next day). Store leftovers in refrigerator.

VARIATION: RUM CAKE
(Not for the kids - the alcohol is not cooked out of this.)

RUM GLAZE

1 stick (1/2 cup) butter
1/4 cup water
1 cup granulated sugar (I use 1/2 cup)
1/2 cup Bicardi Gold rum (I use vanilla rum or coconut rum)

Melt butter in a saucepan. Stir in 1/4 cup water and sugar and boil for 5 minutes, stirring constantly. Remove from heat and stir in rum. Let cool slightly. Drizzle and smooth or brush some of the Rum Glaze evenly over cake top and sides of the cooled cake (before topping with the pineapple). Allow cake to absorb glaze. Repeat this until all the glaze has been used.