Pina Colada Cake

Pina Colada Cake
Pina Colada Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    yellow cake mix (without pudding)

  • 1

    (3 oz) pkg vanilla pudding

  • 1

    (1 oz) can Coco Lopez Cream of coconut

  • 1/2

    cup plus 2 tablespoons rum

  • 1/3

    cup Canola oil

  • 4

    eggs

  • 1

    8oz can crushed pineapple, drained

  • 1

    8 oz container of cool whip

  • Toasted coconut for garnish

Directions

Preheat over to 350 degrees. In large bowl, combine cake mix, pudding, 1/2 cup of cream of coconut, 1/2 cup rum, oil and eggs. Beat on medium speed for 2 minutes and stir in drained pineapple. Pour batter into well-greased 9X13 pan (glass preferred). Bake for approximately 30 minutes. Cool slightly. With a table knife, ice pick or skewer, poke holes deep in cake about 1 inch apart. Combine remained cream of coconut and rum and pour over cake. Chill thoroughly, Garnish with whipped cream and sprinkle on toasted coconut. Chill until ready to serve.

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