Carol's Piña Colada Cake ingredients (10)
Makes 10 to 12 servingsCake
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
1 (8-oz) can crushed pineapple, drained well
Maraschino cherries or toasted coconut
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 Folly, Folks in the Kitchen: Favorite Recipes From Family & Friends (Adamsville: Keepsake Cookbooks, 1996), 238.
Page Last Modified 11 July 2015