Pina Colada Cake III

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

Ingredients

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.

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  • 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.