A moist cake, reminiscent of the tropical drink for which it is named.
Ingredients
- 1 , 18.25 ounce
- 1 , 3.5 ounce
- 1 , 14 ounce
- 0.5 cups rum
- 0.33 cups vegetable oil
- 4 eggs
- 1 , 8 ounce
- 2 tablespoons rum
Instructions
-
1
Preheat oven to 350 degrees F ( 175 degrees C). Grease and flour a 10 inch fluted or tube pan.
-
2
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.
-
3
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.
-
4
Combine remaining coconut creme and 2 tablespoons of rum. Slowly spoon over the cake. Chill thoroughly. Store in refrigerator.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Nutty Cinnamon Bars
These bars are addicting and hard to only eat one. Made with healthier ingredients and no one will ever know.
Linguine with Peppers and Sausage
This sausage linguine is a very quick and delicious dish. Serve with additional cheese if desired.
Modern Watergate Salad
Swap out whipped topping for fresh whipped cream and add Amarena cherries for a welcome sour note in this fluffy dessert.