Pina Colada Cake III recipe
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- 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 caloriescarbohydrate: 52.9 gcholesterol: 53.9 mgfat: 15.6 gfiber: 0.6 gprotein: 3.8 gsaturatedFat: 6.1 gservingSize: -sodium: 373.8 mgsugar: 38.1 gtransFat: : -unsaturatedFat: : -
Directions Pina Colada Cake III
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch fluted or tube pan.
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.
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.
Combine remaining coconut creme and 2 tablespoons of rum. Slowly spoon over the cake. Chill thoroughly. Store in refrigerator.