Ingredients:
- 1 package yellow cake mix
- 1 package instant vanilla pudding and pie filling mix
- 1 can Coco Lopez Cream of Coconut
- 1/2 cup plus 2 tablespoon rum
- 1/3 cup vegetable oil
- 4 eggs
- 1 can crushed pineapple, well drained
- whipped cream, pineapple slices, maraschino cherries, toasted coconut for garnish
Preparation:
Preheat oven to 350°. In a large mixing bowl, combine cake mix, pudding mix 1/2 cup cream of coconut, 1/2 cup rum, oil, and eggs. Beat on medium speed 2 minutes. Stir in drained crushed pineapple. Pour into a well greased and floured 10-inch tube pan. Bake for 50-55 minutes. Cool slightly; remove from pan. With a table knife or skewer poke holes about 1 inch apart in cake almost to bottom. Combine remaining cream of coconut and rum; pour over cake. Chill thoroughly then garnish. Store in refrigerator.Pina colada cake shared by Laurie
Other Pina Colada Cakes
Janet's Pina Colada Cake
Pina Colada Cake and Frosting
Pina Colada Bread
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