Ingredients Jump to Instructions ↓

  1. 1 package yellow cake mix

  2. 1 package instant vanilla pudding and pie filling mix

  3. 1 can Coco Lopez Cream of Coconut

  4. 1/2 cup plus 2 tablespoon rum

  5. 1/3 cup vegetable oil

  6. 4 eggs

  7. 1 can crushed pineapple, well drained

  8. whipped cream, pineapple slices, maraschino cherries, toasted coconut for garnish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350. 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.

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