A moist cake, reminiscent of the tropical drink for which it is named.
Ingredients
- 1 package yellow cake mix , 18.25 ounce
- 1 package instant vanilla pudding mix , 3.5 ounce
- 1 can cream of coconut , 14 ounce
- 0.5 cups rum
- 0.33 cups vegetable oil
- 4 eggs
- 1 can crushed pineapple , 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
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