Ingredients Jump to Instructions ↓

  1. Coconut Rum Cake

  2. 18-1/2-oz pkg. yellow cake mix

  3. 3-3/4-oz pkg. instant vanilla pudding mix

  4. 15 oz can cream of coconut

  5. 1/2 cup plus 2 tbsp. rum

  6. 1/3 cup vegetable oil

  7. 4 eggs

  8. 8 oz. can crushed pineapple, well drained

  9. 350 degrees. In large mixer bowl, combine cake mix, pudding mix,

  10. 1/2 cup rum,

  11. 1/2 cup cream of coconut. Beat on medium speed

  12. 10-inch tube pan for minutes. Cool slightly. Remove from pan.

  13. With a table knife or skewer, poke holes about 1 inch apart in cake

  14. from top to almost the bottom. Combine remaining cream of coconut

  15. and rum. Pour over cake. Chill thoroughly. Garnish with whip

  16. cream, pineapple chunks, cherries and toasted coconut if desired.


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