Ingredients
- 1 (18 1/2 ounce) pkg. yellow cake mix
- 1 (3 3/4 ounce) pkg. instant vanilla pudding and pie filling mix
- 1 (15 ounce) can cream of coconut
- 1/2 c. plus 2 T rum
- 1/3 c. vegetable oil
- 4 large eggs
- 1 (8 ounce) can crushed pineapple, well liquid removed
- Whipped cream for garnish
- Pineapple chunks for garnish
- Maraschino cherries for garnish
- Toasted coconut for garnish
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Easy Pina Colada Cake
Servings: 12
Directions
- If cake mix with "pudding in" is used, omit pudding mix.Preheat oven to 350 degrees. In large mixer bowl, put together cake mix, pudding mix, 1/2 cup cream of coconut, 1/2 cup rum, oil and large eggs. Beat on medium speed 2 min. Stir in pineapple. Pour into well-greased and lightly floured 10-inch tube pan. Bake 50 to 55 min. Cool slightly. Remove from pan.
- With a table knife or possibly skewer, poke holes about 1 inch apart in cake almost to bottom. Put together remaining cream of coconut and rum. Pour over cake. Refrigerate thoroughly. Garnish. Store in refrigerator.
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