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Recipe : Entry # 5278
Sonya Whisman
Recipe Title
Easy Pin Colanda Cake
Recipe Theme
Joe Wheeler EMC
1 package yellow cake mix
1 (4-serving size) package instant vanilla pudding
15-ounce can Coco Lopez cream of coconut
1/2 cup plus 2 tablespoons rum
1/3 cup vegetable oil
4 eggs
8-ounce can crushed pineapple, drained (or use fresh)
Whipped cream, pineapple chunks, maraschino cherries and toasted coconut for garnish
Preheat oven to 350 degrees. 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 for two minutes. Stir in pineapple. Pour into well-greased and floured 10-inch bundt 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 the cake. Combine remaining cream of coconut and remaining 2 tablespoons of rum. Slowly pour over cake. Store in refrigerator. Note: If cake mix with pudding in is used, omit the pudding from the recipe.