This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Pineapple Coconut Rum Cake
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- #1082
serves/makes:
ready in:
2-5 hrs
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"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
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.
added by
caladezi
nutrition data
Nutritional data has not been calculated yet.
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