Pina Colada Rum Cake

Pina Colada Rum Cake

41

"Delicious, moist chilled dessert with rum, coconut and whipped frosting."

Ingredients

55 m {{adjustedServings}} servings 427 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 58.8g
  • 19%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 500 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round cake pans.
  2. In a large bowl, combine the cake mix and instant pudding. Add the eggs, water, 1/3 cup rum and oil, mix well. Fold in the 1 cup coconut and spread the batter evenly into the prepared pans.
  3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
  4. To make the filling and frosting, stir together the second package of pudding and the pineapple, including the juice. Fold in the cool whip and more rum if desired. Fill and ice cake. Chill until serving time.
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Reviews

41
  1. 44 Ratings

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This was great!!!!!!!!!!!!!!!!!!! I changed it a little bit.Instead of coconut cream pudding I used vanila. And for the rum I used pineapple rum. An easy and good tasting desert.

I hate to give a bad review, but this cake was SUCH a disappointment. It had an overly sweet and unnatural flavor--and smell. I made this cake for my husband's family, and was really embarrass...

Worth every calorie...I used a pineapple cake mix, coconut rum, and toasted my coconut flakes. YUmmmy-licious!! Always moist and a hit everytime it's served.