Total Calories: 453
Preheat oven to 350 degrees. In large mixer bowl, combine cake mix, pudding mix, ½ cup cream of coconut, ½ cup rum, oil and eggs. Beat on medium speed 2 minutes. Stir in pineapple, pour into well- greased and floured tube pan. Bake 50 to 55 minutes, cool 10 minutes. Remove from pan, poke holes about 1 inch apart. Combine remaining cream of coconut and remaining rum: spoon over cake. Chill and frost. Store in refrigerator.
This Pina Colada Cake recipe is from the DVO Recipe Book Cookbook. Download this Cookbook today.
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