Search thousands of recipes reviewed by home cooks like you.

Pina Colada Cake III

Pina Colada Cake III

MARBALET

MARBALET

A moist cake, reminiscent of the tropical drink for which it is named.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 14 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 52.9g
  • 17%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 374 mg
  • 15%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat oven to 350 degrees F ( 175 degrees C). Grease and flour a 10 inch fluted or tube pan.
  2. 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.
  3. 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.
  4. Combine remaining coconut creme and 2 tablespoons of rum. Slowly spoon over the cake. Chill thoroughly. Store in refrigerator.
  5. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

naples34102
79

naples34102

4/28/2008

Any cake that begins with a yellow cake mix will never be "5-star" in my book for the sole reason that it will always have that tell-tale artificial cake mix flavor. Having said that, this was very good! Rather than the full 1/2 cup of rum, I used 1/4 cup of the juice drained from the pineapple and 1/4 cup Malibu (coconut flavored)rum. The brand of cream of coconut I use (Coco Lopez) comes in a 16 oz. can, which is 2 ozs. more than this recipe calls for. Nevertheless, I still used all of the remaining cream of coconut mixed with 2 T. Malibu rum and gradually brushed it all over the top and sides of the cake with a pastry brush. While it was still somewhat sticky I sprinkled toasted coconut liberally on the top, which proved to be a perfect addition both in flavor and appearance. This is a very moist and delicately flavored cake, which I think may have been overpowered by the rum had I used the full 1/2 cup. But it still had that unmistakable cake mix taste. I think from now on I will substitute either a French Vanilla or even white cake mix for any recipe calling for a yellow cake mix. The flavor is better and these don't have that awful yellow color. *Update* -- Sent this to work with hubby, who called to report that his staff went nuts over this cake!

KAIYLA
70

KAIYLA

3/25/2005

This recipe is a very good starting point. I wanted to add a little more flavor to it, so I used pineapple cake mix and coconut pudding and WOW.

MODTHYRTH
39

MODTHYRTH

3/5/2006

I'm on weight watchers, so 8 ww points per slice wasn't appealing, no matter how good the recipe sounded. Here's the good news: I cut it down to 164 calories and only 3.5 ww points and it still tasted incredible decadent and delicious! I used rum flavoring + water instead of the rum. I used egg beaters instead of eggs. I used applesauce instead of the oil. I used light coconut milk instead of whole fat coconut milk. I topped with fat free cool whip. It was SO good that my friend asked me to use this recipe when I bake her wedding cake next week.

More reviews

Similar recipes

ADVERTISEMENT