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Pina Colada Cake

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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

Details

Servings 8

Preparation

Step 1

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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