Desserts - Cakes, Cookies, and Brownies
This one is a favorite of Jeanie’s. She says that it is delicious and beautiful and it has been a hit at many parties.
1 box yellow cake mix (2 layer)
1 small package instant vanilla pudding
1/2 cup piña colada drink mix (Coco López)
1/2 cup light rum
1/2 cup vegetable oil
4 eggs, slightly beaten
1 cup drained crushed pineapple
In large bowl, combine cake mix, pudding mix, piña colada mix, rum, oil and eggs. Beat at medium speed for 2 minutes. Fold in pineapple. Pour into greased and floured 10 inch fluted tube pan. Bake at 350 degrees for 50 to 55 minutes. Cool 15 minutes in pan. Invert onto rack, cool completely.
1 cup piña colada drink mix
2 tablespoons light rum
small container of whipped cream topping
Pineapple chunks, drained
With the end of a wooden spoon or ladle, poke holes throughout the cake. Mix the piña colada drink mix with the rum, pour over the cake, and let the mixture seep into the holes. Spread whipped cream topping over cake and sprinkle topping with Maraschino cherries and pineapple chunks. Chill for a minimum of 4 hours in refrigerator - best if chilled overnight.
Copyright © Mike Perry, 2011