Pina Colada Cake
Catégorie: Dessert
Ingrédients
- 1 pkg. yellow cake mix
- 1 (3 3/4 oz.) pkg. instant vanilla pudding and pie filling mix
- 1 (15 oz.) can Coco Lopez cream of coconut
- 1/2 c. plus 2 Tbsp. rum
- 1/3 c. vegetable oil
- 4 eggs
- 1 (8 oz.) can crushed well drained pineapple
Nutrition
Les valeurs sont indicatives, correspondantes de la base de données alimentaire Open Food Facts. par 100 g
- 380kcalCalories
- 7.6gProtéines
- 3.7gGras
- 75.0gGlucides
- 40.0gSucres
- 1.0gSel
Instructions
1. Preheat oven to 350°.
2. In a large mixer bowl, combine cake mix, pudding mix, 1/2 cup cream of coconut, 1/2 cup rum, oil and eggs.
3. Beat on medium speed 2 minutes.
4. Stir in pineapple.
5. Pour into well-greased and floured 10-inch tube pan.
6. With a table knife, poke holes about 1 inch apart in cake almost to bottom. Combine remaining cream of coconut and rum.
7. Pour over cake. Chill thoroughly.
8. Store in refrigerator.
