Pineapple Coconut Rum Cake

1. 1

   Preheat oven to 350 degrees.

2. 2

   In large mixer bowl, combine cake mix, pudding mix, 1/2 cup rum, oil, eggs, and 1/2 cup cream of coconut.

3. 3

   Beat on medium speed 2 minutes.

4. 4

   Stir in pineapple.

5. 5

   Bake in 10-inch tube pan for 50-55 minutes.

6. 6

   Cool slightly.

7. 7

   Remove from pan.

8. 8

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

9. 9

   Combine remaining cream of coconut and rum.

10. 10

    Pour over cake.

11. 11

    Chill thoroughly.

12. 12

    Garnish with

* Per serving · 4 servings · Values may vary.

No additional tips available.