How to Make Pina Colada Cake III - A Step-by-Step Guide

Are you ready to be transported to a tropical paradise with just one bite? Look no further than this incredibly moist and flavorful Pina Colada Cake III. Inspired by the classic tropical cocktail, this cake is bursting with the flavors of coconut and pineapple, making it the perfect dessert for any summer gathering or special occasion.

With a tender and moist crumb, this Pina Colada Cake III is a true showstopper. The combination of sweet pineapple, creamy coconut, and a hint of rum c...

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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
  • ⅓ cup vegetable oil
  • 4 eggs
  • 1 (8 ounce) can crushed pineapple, drained
  • 2 tablespoons rum

Information

  • Servings: 14
  • Yield: 1 to 10 - inch tube cake

  • Preheat oven to 350 degrees F ( 175 degrees C). Grease and flour a 10 inch fluted or tube pan.
  • 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.
  • 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.
  • Combine remaining coconut creme and 2 tablespoons of rum. Slowly spoon over the cake. Chill thoroughly. Store in refrigerator.
  • Nutrition

    385 cal.

    • Total Fat: 16g
    • Saturated Fat: 6g
    • Cholesterol: 54mg
    • Sodium: 374mg
    • Total Carbohydrate: 53g
    • Dietary Fiber: 1g
    • Total Sugars: 38g
    • Protein: 4g
    • Vitamin C: 2mg
    • Calcium: 62mg
    • Iron: 1mg
    • Potassium: 98mg