Pina Colada Cake
Be the first to rate this recipe
A home-kitchen version of pina colada cake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 pkg. yellow cake mix
- 1 (3 3/4 oz.) pkg. instant vanilla pudding and pie filling mix
- 1 (15 oz.) can Coco Lopez cream of coconut
- 1/2 c. plus 2 Tbsp. rum
- 1/3 c. vegetable oil
- 4 eggs
- 1 (8 oz.) can crushed well drained pineapple
Method
Preheat oven to 350°.
In a large mixer 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 pineapple.
Pour into well-greased and floured 10-inch tube pan.
With a table knife, poke holes about 1 inch apart in cake almost to bottom. Combine remaining cream of coconut and rum.
Pour over cake. Chill thoroughly.
Store in refrigerator.
Rate:
