PIÑA COLADA CAKE
MAKES ONE 10-INCH CAKE
1 (18 ¼ or 18 ½ ounce) package yellow cake mix ( if cake mix with “pudding in” then omit pudding mix)
1 (4- serviing size) package instant vanilla flavor pudding mix
1 (15-ounce) can Coco Lopez ® Cream of Coconut
½ cup plus 2 tablespoons rum
1/3 cup vegetable oil
1 (8-ounce) can crushed pineapple, well drained
Preheat oven to 350 degrees F. In large mixer bowl, combine cake mix, pudding mix, ½ cup cream of coconut,
½ cup of rum, oil and eggs. Beat on a medium speed for 2 minutes. Stir in the pineapple. Pour into well-greased
and floured 10-inch fluted tube or tube pan. Bake 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. Combine remaining cream
of coconut and remaining 2 tablespoons of rum; slowly spoon over cake. Chill thoroughly. Garnish as desired.
Store in refrigerator.