"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pina Colada Cake Recipe

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This recipe for Pina Colada Cake, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Phyllis Hankermeyer
Added: Wednesday, May 11, 2005


1 C coconut
1 - 20 oz. can crushed pineapple in it's own juice
1 - 18.5 oz. golden cake mix
1 pkg. (3 1/4 oz.) coconut instant pudding mix
4 eggs
1/2 C vegetable oil
1/2 C golden or dark rum

3 Tbsp. butter
1/4 C juice drained from pineapple
1/3 C honey
1/4 C rum

Preheat oven to 325 degrees.

Grease inside of 10" tube or 12 cup Bundt pan.

Drain all juice from pineapple (reserve).

Spread 1/2 of pineapple over bottom of cake pan.
Sprinkle 1/2 cup coconut on top of this.

Prepare cake mix, adding the pudding mix, eggs, 1/2 cup pineapple juice, vegetable oil and rum.

Add remaining pineapple and 1/2 cup coconut.

Pour batter over the pineapple and coconut already in pan.

Bake 1 hr, cool and invert on plate.

Combine butter, pineapple juice and honey.
Boil 3 min., stirring constantly; add rum.

Make holes in cake with a skewer and drizzle glaze slowly over top.




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