Pineapple Coconut Rum Cake
CDKitchen https://www.cdkitchen.com
Serves/Makes: 10 | Ready In: 2-5 hrs
Ingredients:
1 package yellow cake mix
3 3/4 ounces instant vanilla pudding mix
15 ounces cream of coconut
1/2 cup rum, PLUS
2 tablespoons rum
1/3 cup vegetable oil
4 eggs
1 can (8 ounce size) crushed pineapple (well drained)
Directions:
Preheat oven to 350 degrees F.
In large mixer bowl, combine cake mix, pudding mix, 1/2 cup rum, oil, eggs, and 1/2 cup cream of coconut. Beat on medium speed 2 minutes. Stir in pineapple.
Bake in 10-inch tube pan for 50-55 minutes. Cool slightly. Remove from pan. With a table knife or skewer, poke holes about 1 inch apart in cake from top to almost the bottom.
Combine remaining cream of coconut and rum. Pour over cake. Chill thoroughly. Garnish with whip cream, pineapple chunks, cherries and toasted coconut if desired.
Recipe Location: https://www.cdkitchen.com/recipes/recs/297/Pineapple_Coconut_Rum_Cake46748.shtml
Recipe ID: 1082
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