Easy Piña Colada Cake
Easy Piña Colada Cake is an moderately easy dinner. Made with 1 pkg. yellow cake mix, 1 small pkg. instant vanilla pudding, 1 15 oz. can coco lopez cream of coconut, 1/2 c. plus 2 tbsp. rum and 1/3 c. vegetable oil, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
🔗 Recipe adapted from RecipeNLG-Full
Preheat oven to 350°.
In a large mixing bowl combine cake mix, pudding mix, 1/2 c. cream of coconut, 1/2 c. rum, oil and eggs.
Beat on medium speed for two minutes.
Stir in pineapple. Pour into well-greased and floured 10-inch bundt or tube pan. Bake 50 to 55 minutes, cool 10 minutes.
Remove from pan.
With a table knife or skewer, poke holes about 1 inch apart in the cake. The holes should go almost to the bottom of the cake.
Combine remaining cream of coconut and remaining 2 Tbsp. of rum.
Slowly spoon over cake.
Store in refrigerator.
To garnish use whipped cream, pineapple chunks, maraschino cherries and/or toasted almonds.
🍷 Perfect Pairings
Complete your meal with these
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