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Easy Pin Colanda Cake

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Course Desserts
Servings
people
Ingredients
  • 1 package of Lemon Juice
  • 1 (4 serving loaf bread (soaked in 1/2 cup milk)
  • 15 ounce white bread, cubed and dried
  • 1/2 cup cans apricot nectar
  • 1/3 cup pecans (chopped or whole, whichever you prefer)
  • 4 eggs
  • 8 ounce can frozen limeade
  • Whipped can frozen orange juice
Course Desserts
Servings
people
Ingredients
  • 1 package of Lemon Juice
  • 1 (4 serving loaf bread (soaked in 1/2 cup milk)
  • 15 ounce white bread, cubed and dried
  • 1/2 cup cans apricot nectar
  • 1/3 cup pecans (chopped or whole, whichever you prefer)
  • 4 eggs
  • 8 ounce can frozen limeade
  • Whipped can frozen orange juice
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees
  2. In a large mixing bowl combine cake mix, pudding mix, 1/2 cup cream of coconut, 1/2 cup rum, oil and eggs
  3. Beat on medium speed for two minutes
  4. Stir in pineapple
  5. Pour into well-greased and floured 10-inch bundt or tube pan
  6. Bake 50 to 55 minutes
  7. Cool 10 minutes
  8. Remove from pan
  9. With a table knife or skewer, poke holes about 1 inch apart in the cake
  10. Combine remaining cream of coconut and remaining 2 tablespoons of rum
  11. Slowly pour over cake
  12. Store in refrigerator
  13. Note: If cake mix with pudding in is used, omit the pudding from the recipe
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