Pina Colada Cake III recipe

1 servings

1 (18.25 ounce) package yellow cake mix

1 (3.5 ounce) package instant vanilla pudding mix

1 (14 ounce) can cream of coconut

1/2 cup rum

1/3 cup vegetable oil

4 eggs

1 (8 ounce) can crushed pineapple, drained

2 tablespoons rum

Preheat oven to 350 degrees F ( 175 degrees C).

Grease and flour a 10 inch fluted or tube pan.

In large mixing bowl, combine cake mix, pudding mix, 1/2 cup coconut creme, 1/2 cup rum, oil, and eggs.

Beat with an electric mixer on medium speed for 2 minutes.

Stir in pineapple.

Pour into prepared pan.

Bake for 50 to 55 minutes.

Cool 10 minutes.

Remove from pan.

With a table knife or skewer, poke holes about 1 inch apart in cake almost to bottom.

Combine remaining coconut creme and 2 tablespoons of rum.

Slowly spoon over the cake.

Chill thoroughly.

Store in refrigerator.