Pineapple Coconut Rum Cake
By: Anonymous
Published: Tuesday, December 15, 2009 - 2:30pm

Ingredients




1 (18 1/2 oz). pkg. yellow cake mix
1 (3 3/4 oz). pkg. instant vanilla pudding mix
1 (15 oz). can Coco Lopez cream of coconut
1/2 cup plus 2 tbsp. rum
 cup vegetable oil
4 eggs
1 8 oz. can crushed pineapple (well drained)

Preparation

1 Preheat oven to 350 degrees. In large mixer bowl, combine cake mix, pudding mix, 1/2 cup rum, oil, eggs, and 1/2 cup cream of coconut. Beat on medium speed 2 minutes. Stir in pineapple. Bake in 10-inch tube pan for 50-55 minutes. Cool slightly. Remove from pan. With a table knife or skewer, poke holes about 1 inch apart in cake from top to almost the bottom. Combine remaining cream of coconut and rum. Pour over cake. Chill thoroughly. Garnish with  2 Temperature: 350 3 Baking Time: 50-55 minutes. 


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