Pina Colada Cake III recipe

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Ingredients

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1 (14 ounce) can cream of coconut
½ cup rum
⅓ cup vegetable oil
4 eggs
1 (8 ounce) can crushed pineapple, drained
2 tablespoons rum

Nutrition Info

384.5 calories
carbohydrate: 52.9 g
cholesterol: 53.9 mg
fat: 15.6 g
fiber: 0.6 g
protein: 3.8 g
saturatedFat: 6.1 g
servingSize: -
sodium: 373.8 mg
sugar: 38.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch fluted or tube pan.

  2. In large mixing bowl, combine cake mix, pudding mix, 1/2 cup coconut creme, 1/2 cup rum, oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes. Stir in pineapple. Pour into prepared pan.

  3. Bake for 50 to 55 minutes. Cool 10 minutes. Remove from pan. With a table knife or skewer, poke holes about 1 inch apart in cake almost to bottom.

  4. Combine remaining coconut creme and 2 tablespoons of rum. Slowly spoon over the cake. Chill thoroughly. Store in refrigerator.

Recipe Yield

1 - 10 inch tube cake

Recipe Note

A moist cake, reminiscent of the tropical drink for which it is named.

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