|Nutritional Guidelines (per serving)|
|Servings: 16 to 24 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This pina colada cake is made with a cake mix, pudding, Coco Lopez coconut, rum, and pineapple.
- 1 package yellow cake mix
- 1 package instant vanilla pudding and pie filling mix
- 1 can Coco Lopez Cream of Coconut
- 1/2 cup plus 2 tablespoon rum
- 1/3 cup vegetable oil
- 4 eggs
- 1 can crushed pineapple (well drained)
- Garnish: whipped cream
- Garnish: pineapple slices
- Garnish: maraschino cherries
- Garnish: toasted coconut
Preheat oven to 350 F.
In a large mixing bowl, combine cake mix, pudding mix, 1/2 cup cream of coconut, 1/2 cup rum, oil, and eggs.
Beat on medium speed 2 minutes.
Stir in drained crushed pineapple.
Pour into a well greased and floured 10-inch tube pan. Bake for 50-55 minutes.
Cool slightly; 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 rum; pour over cake.
Chill thoroughly then garnish. Store in refrigerator.