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Add a photoServings: 10
Ingredients
- 1 (8 1/2 ounce) pkg. yellow cake mix
- 1 (3 3/4 ounce) pkg. instant vanilla and pudding and pie filling mix
- 1 (15 ounce) can Coco Lopez cream of coconut
- 1/2 c. plus 2 T rum
- 1/3 c. vegetable oil
- 4 large eggs
- 1 (8 ounce) can crushed pineapple, well liquid removed
- Whipped cream, pineapple slices, maraschino cherries, and toasted coconut for garnish
Directions
- Preheat oven to 350 degrees. In large mixer bowl, put together cake mix, pudding mix, 1/2 cup cream of coconut, 1/2 cup rum, oil, and large eggs. Beat on medium speed for 2 min. Stir in pineapple. Pour into well greased and lightly floured 10 inch tube pan. Bake 50 to 55 min. Cool slightly. Remove from pan. With a table knife or possibly skewer, poke holes about 1 inch apart in cake almost to bottom. Put together remaining cream of coconut and rum. Pour over cake. Refrigerate thoroughly. Garnish and store in refrigerator. If cake mix with "pudding in" is used, omit pudding mix.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 10 servings | |
| Calories 279 | |
| Calories from Fat 107 | 38% |
| Total Fat 12.06g | 15% |
| Saturated Fat 1.57g | 6% |
| Trans Fat 0.19g | |
| Cholesterol 84mg | 28% |
| Sodium 187mg | 8% |
| Potassium 93mg | 3% |
| Total Carbs 26.01g | 7% |
| Dietary Fiber 0.5g | 2% |
| Sugars 6.21g | 4% |
| Protein 3.66g | 6% |
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