Pina Colada Cake III

4.5
(74)

A moist cake, reminiscent of the tropical drink for which it is named.

14
14
14
14
Servings:
14
Yield:
1 to 10 - inch tube cake

Ingredients

  • 1 (18.25 ounce) package yellow cake mix

  • 1 (3.5 ounce) package instant vanilla pudding mix

  • 1 (14 ounce) can cream of coconut

  • ½ cup rum

  • cup vegetable oil

  • 4 eggs

  • 1 (8 ounce) can crushed pineapple, drained

  • 2 tablespoons rum

Directions

  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)

385 Calories
16g Fat
53g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 385
% Daily Value *
Total Fat 16g 20%
Saturated Fat 6g 31%
Cholesterol 54mg 18%
Sodium 374mg 16%
Total Carbohydrate 53g 19%
Dietary Fiber 1g 2%
Total Sugars 38g
Protein 4g
Vitamin C 2mg 8%
Calcium 62mg 5%
Iron 1mg 5%
Potassium 98mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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