Monday, May 6, 2013

Pineapple Coconut Rum Cake

Pineapple Coconut Rum Cake
 18 1/2 oz. pkg. yellow cake mix
 3 3/4 oz. pkg. instant vanilla pudding mix
 15 oz. can coco lopez cream of coconut
1/2 cup plus 4 tbsp. rum ( I use Mount Gay dark.... not Silver)
1/3 cup vegetable oil
2-8 oz. cans crushed pineapple (well drained) separated
In a large mixer bowl, combine cake mix, pudding mix, 
1/2 cup rum, oil, eggs, and 1/2 cup cream of coconut. beat on medium speed 2 
minutes. stir in 1 can pineapple. bake in 10-inch tube pan for 50-55 minutes. cool 
slightly. remove from pan. Combine remaining cream of coconut and rum, pour half of it in the bottom of the pan. Return the cake to the pan and drizzle the remaining half over the bottom of the cake. Refrigerate overnight.
Garnish each slice with remaining can of Crushed Pineapple, Toasted Coconut and Whipped Cream.

Bake at 350 degrees for 55 - 60 minutes

Peace in the Kitchen!

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