21 March, 2013

Piña Colada Cake | Folks in the Kitchen

Carol's Piña Colada Cake ingredients (10)
Makes 10 to 12 servings
Cake
1 (18.5-oz) pkg yellow cake mix
1 (3.75-oz) pkg instant vanilla pudding and pie filling mix
1 (15-oz) can cream of coconut (divided use)
1/2 cup + 2 Tbsp rum
1/3 cup vegetable oil
4 eggs
1 (8-oz) can crushed pineapple, drained well

Garnish

Pineapple slices
Maraschino cherries or toasted coconut
Whipped cream



Carol's Piña Colada Cake directions
Preheat oven to 350ºF. Grease and flour a (10-inch) Bundt cake pan; set aside.

In large mixing bowl, combine the cake mix, pudding mix, 1/2 of the cream of coconut, 1/2 cup rum, vegetable and eggs; beat on Medium speed for 2 minutes. Stir in drained pineapple.

Pour into prepared Bundt cake pan and bake in preheated oven for 50 to 55 minutes. Remove from oven and cool slightly before removing cake from pan.


With a dinner knife or skewer, poke holes about 1-inch apart, and almost to the bottom of the cake.


Combine the remaining cream of coconut with the 2 Tbsp rum; pour over cake. Chill thoroughly.


Garnish and serve.  Refrigerate any remaining portions.     Back to Top



Carol W. contributed this recipe to  the Memphis Child Advocacy Center & Folk's FollyFolks in the Kitchen: Favorite Recipes From Family & Friends (Adamsville: Keepsake Cookbooks, 1996), 238.




Page Last Modified 11 July 2015

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