This cake was a bit of an experiment. I used a rum cake recipe, but instead of water and rum I used pineapple juice from the canned pineapple. The picture shows the three final stages: 1. right after I took it from the oven, 2. right after I poured on the pineapple juice glaze, and 3. the final product. The top of the cake looks like it has fallen apart, but that is actually crushed pineapple on top. I put about 1 1/2 cans of crushed pineapple into the prepared Bundt pan before I poured in the batter, and I put the other 1/2 can of crushed pineapple in with the cake mix. The recipe calls for baking 50 – 60 minutes. This cake actually cooked 70 minutes. It turned out very moist. I only let the cake sit in the pan for 30 minutes after I put on the glaze. Next time I will let the cake sit for about two hours before I remove it from the pan to make sure the glaze is soaked all the way through. I made this cake for a friend’s birthday, and she loved it. This is one experiment that turned out quite well.