Preheat oven to 350. In large mixer bowl, combine cake mix, pudding, 1/2 c cream of coconut, 1/2 c rum, oil and eggs. Beat on medium speed, 2 minutes. Add pineapple. Pour into a well greased and floured tube pan. Bake 50 - 55 minutes. Cool slightly.
Remove from pan. With a table knife or skewer, poke holes in the cake about 1 inch apart, almost to the bottom of the cake. Combine remaining cream of coconut and rum, pour over cake. Chill well, garnish as desired, store in refrigerator.
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