Serves: 12
Total Calories: 259
Preheat oven to 350°; well grease and flour a 10-inch Bundt or tube pan. In a large mixing bowl, combine cake mix, pudding mix, 1/2 cup cream of coconut, 1/2 cup rum, oil, and eggs. Beat well. Stir in pineapple. Pour into prepared pan; bake for 50–55 minutes. Cool 10 minutes.
With a table knife or skewer, poke holes about 1 inch apart in cake almost to the bottom. Combine remaining cream of coconut and remaining 2 tablespoons rum; slowly spoon over cake. Chill thoroughly. Store in refrigerator. Garnish as desired.
Fun Fact: Alaska contains 586,412 square miles and is one-fifth the size of the Lower 48 states, 488 times larger than Rhode Island, two and a half times larger than Texas, and larger than the next three largest states in the U.S. combined. East to west (including the Aleutian Islands), Alaska measures 2,400 miles—roughly the distance between Savannah, Georgia, and Santa Barbara, California.
This Piña Colada Cake recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.
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