Pina Colada Cake III

Pina Colada Cake III

A moist cake, reminiscent of the tropical drink for which it is named.

Yield:
1 to 10 – inch tube cake
Servings:
14

Ingredients

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 (14 ounce) can cream of coconut
  • ½ cup rum
  • 1/3 cup vegetable oil
  • 4 eggs
  • 1 (8 ounce) can crushed pineapple, drained
  • 2 tablespoons rum

Directions

Step 1
Preheat oven to 350 degrees F ( 175 degrees C). Grease and flour a 10 inch fluted or tube pan.

Step 2
In large mixing bowl, combine cake mix, pudding mix, 1/2 cup coconut creme, 1/2 cup rum, oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes. Stir in pineapple. Pour into prepared pan.

Step 3
Bake for 50 to 55 minutes. Cool 10 minutes. Remove from pan. With a table knife or skewer, poke holes about 1 inch apart in cake almost to bottom.

Step 4
Combine remaining coconut creme and 2 tablespoons of rum. Slowly spoon over the cake. Chill thoroughly. Store in refrigerator.

Nutrition Facts (per serving)

385
Calories
16g
Fat
53g
Carbs
4g
Protein
Nutrition Facts
Servings Per Recipe 14
Calories 385
% Daily Value *
Total Fat16g 20%
Saturated Fat6g 31%
Cholesterol54mg 18%
Sodium374mg 16%
Total Carbohydrate53g 19%
Dietary Fiber1g 2%
Total Sugars38g
Protein4g
Vitamin C2mg 8%
Calcium62mg 5%
Iron1mg 5%
Potassium98mg 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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source by allrecipe

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