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Ingredients
- 1 pkg yellow cake mix
- 1 3/3 /4 oz pkg instant vanilla pudding and pie filling
- 1 15oz can coconut lopez cream of coconut
- 1 C plus 2 T rum
- 4 eggs
- 1 8oz can crushed pineapple in juice, well drained
- Whipped cream
- Pineapple slices
- Maraschino cherries
- Toasted coconut for garnish
Preparation
Step 1
Preheat oven to 350 degrees, in large bowl combine cake mix, pudding, 1 cup cream of coconut, 1 C oil and eggs. Beat on medium 2 minutes. Stir in pineapple. Put into well greased and floured 10 inch tube pan. Bake 50-60 minutes. Cool slightly. Remove from pan. With knife poke holes about 1 inch apart in cake, almost to bottom.
Combine remaining of coconut and rum, pour over cake. Chill thoroughly, garnish and store in refrigerator. Make on 10 inch cake.
Note: If cake mix with pudding is used omit the pudding.