"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Phyllis Hankermeyer


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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