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Add a photoServings: 12
Ingredients
- 1 (18 1/2 ounce) pkg. yellow cake mix
- 1 (3 3/4 ounce) pkg. instant vanilla pudding and pie filling mix
- 1 (15 ounce) can 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 for garnish
- Pineapple chunks for garnish
- Maraschino cherries for garnish
- Toasted coconut for garnish
Directions
- If cake mix with "pudding in" is used, omit pudding mix.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 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. Store in refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 12 servings | |
| Calories 569 | |
| Calories from Fat 225 | 40% |
| Total Fat 26.14g | 33% |
| Saturated Fat 14.03g | 56% |
| Trans Fat 0.16g | |
| Cholesterol 70mg | 23% |
| Sodium 458mg | 19% |
| Potassium 193mg | 6% |
| Total Carbs 74.61g | 20% |
| Dietary Fiber 2.4g | 8% |
| Sugars 37.31g | 25% |
| Protein 5.2g | 8% |
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