Pineapple Coconut Rum Cake Recipe
Servings: 1
Ingredients
- 1 x (18 1/2 ounce). pkg. yellow cake mix
- 1 x (3 3/4 ounce). pkg. instant vanilla pudding mix
- 1 x (15 ounce). can Coco Lopez cream of coconut
- 1/2 c. plus 2 tbsp. rum
- 1/3 c. vegetable oil
- 4 x Large eggs
- 1 x 8 ounce. can crushed pineapple (well liquid removed)
Directions
- Preheat oven to 350 degrees. In large mixer bowl, combine cake mix, pudding mix, 1/2 c. rum, oil, Large eggs, and 1/2 c. cream of coconut. Beat on medium speed 2 min. Stir in pineapple. Bake in 10-inch tube pan for 50-55 min. Cold slightly. Remove from pan. With a table knife or possibly skewer, poke holes about 1 inch apart in cake from top to almost the bottom. Combine remaining cream of coconut and rum. Pour over cake. Refrigeratethoroughly. Garnish with whip cream, pineapple chunks, cherries and toasted coconut if you like.
- Temperature: 350
- Baking Time: 50-55 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 690g | |
| Calories 1508 | |
| Calories from Fat 821 | 54% |
| Total Fat 92.54g | 116% |
| Saturated Fat 11.54g | 46% |
| Trans Fat 1.88g | |
| Cholesterol 834mg | 278% |
| Sodium 280mg | 12% |
| Potassium 532mg | 15% |
| Total Carbs 52.83g | 14% |
| Dietary Fiber 2.0g | 7% |
| Sugars 44.44g | 30% |
| Protein 25.69g | 41% |
