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Pina Colada Cake Recipe

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This recipe for Pina Colada Cake is from Sisters of The Traveling Bracelet, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 package yellow cake mix*
1 package instant vanilla pudding
1 (15 oz.) can Coco Lopez© Cream of Coconut
½ cup plus 2 tbsp. rum
⅓ cup vegetable oil
4 eggs
1 (8 oz.) can crushed pineapple, well drained

Whipped cream
pineapple chunks
maraschino cherries
toasted coconut

Preheat oven to 350º.

In a large mixing bowl, combine cake mix, pudding mix, ½ cup cream of coconut, ½ cup rum, oil and eggs. Beat on medium speed for 2 minutes. Stir in 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 the cake almost to the bottom.

Combine the remaining cream of coconut and rum. Pour over the cake. Chill thoroughly. Garnish the top of the cake with whipped cream. Alternate with pineapple chunks and cherries; then sprinkle with coconut flakes.

* If the cake has pudding in it omit the box of instant pudding.




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