Pina Colada Cake III

Pina Colada Cake III A moist cake, reminiscent of the tropical drink for which it is named.


Original recipe yields 14 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP :

    COOK :

    TOTAL :

    SERVING : 14

    YIELD : 1 – 10 inch tube cake

  • 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.

Per Serving: 385 calories; protein 3.8g; carbohydrates 52.9g; fat 15.6g; cholesterol 53.9mg; sodium 373.8mg.