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Pina Colada Cake III |
"A wet cake, harking back to the tropical drink for which it is called."
Ingredients :
- 1 (18.25 ounce) package yellow cake mix
- 1 (three.Five ounce) bundle immediate vanilla pudding mix
- 1 (14 ounce) can cream of coconut
- half of cup rum
- 1/three cup vegetable oil
- four eggs
- 1 (8 ounce) can crushed pineapple, drained
- 2 tablespoons rum
Instructions :
Prep : | Cook : 14M | Ready in : |
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- Preheat oven to 350 levels F ( one hundred seventy five degrees C). Grease and flour a 10 inch fluted or tube pan.
- In massive blending bowl, integrate cake mix, pudding blend, half of cup coconut creme, half cup rum, oil, and eggs. Beat with an electric mixer on medium speed for 2 mins. Stir in pineapple. Pour into prepared pan.
- Bake for fifty to 55 mins. Cool 10 mins. Remove from pan. With a desk knife or skewer, poke holes about 1 inch aside in cake nearly to bottom.
- Combine ultimate coconut creme and a pair of tablespoons of rum. Slowly spoon over the cake. Chill thoroughly. Store in refrigerator.
Notes :
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