Ingredients
14
14 servings
- •1 (18.25 ounce) package yellow cake mix
- •1 (3.5 ounce) package instant vanilla pudding mix
- •1 (14 ounce) can cream of coconut
- •0.5 cup rum
- •0.33329999446869 cup vegetable oil
- •4 eggs
- •1 (8 ounce) can crushed pineapple, drained
- •2 tablespoons rum
Instructions
- 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.
Nutritional Facts
Per 14 servings
- Calories: 385
- Carbohydrate: 53g
- Fat: 16g
- Fiber: 1g
- Protein: 4g
- Sugar: 38g
Related Recipes
Piña Colada Rum Cake
Best Ever Piña Colada Cake
Pina Colada Cake II
Tres Leches Pina Colada Cake
Awesome Pina Colada Cake
Pina Colada Cake (Hybrid Pineapple Upside-Down Cake)
Pina Colada Muffins
Pina Colada Cocktail
Pina Colada Bread Pudding
Simple Pina Colada Muffins
Pina Colada Pudding
