Piña Colada Cake
Piña Colada Cake is an moderately easy dinner. Made with 1 pkg. yellow cake mix, 1 (4 serving size) pkg. instant vanilla pudding mix, 1 (15 oz.) can cream of coconut, divided use, 1/2 c. plus 1 tbsp. light rum, divided use and 1/3 c. vegetable oil, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Preheat oven to 350°.
Grease and flour Bundt pan.
Combine the cake mix, pudding mix, 1/2 cup cream of coconut, 1/2 cup rum, oil and eggs in a large mixer bowl.
Beat on medium speed 2 minutes. Stir in pineapple.
Pour into prepared pan and bake until a wooden pick inserted in the center comes out clean, 50 to 55 minutes. Cool in pan 10 minutes.
Invert cake onto a cooling rack. With a skewer, poke holes about 1-inch apart in cake, going almost to the bottom.
Combine remaining cream of coconut and remaining rum.
Slowly spoon over cake.
Chill thoroughly.
🍷 Perfect Pairings
Complete your meal with these
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