After tweeting about this cake on Twitter, it now has been renamed “Pina Colada Roofies Cake” (long story, tee hee)
REC: Piña Colada Cake*, I love this cake!
From: Susan/Kentfield, Ca
1 pkg (about 18 1/2 oz) yellow cake mix
1 pkg (4 serving size) instant vanilla flavor pudding
1 can (15 oz) cream of coconut
1/2 cup plus 2T light rum (plus more for sipping! I used Bacardi Gold for the cake and 10 yr old Pussers for moi)
1/3 cup vegetable oil
1 can (8 oz) crushed pineapple, well drained
(1 cup sweetened coconut, Heather’s addition!)
Heat oven to 350º. Grease and flour a 10 in Bundt pan. Combine the cake mix, pudding mix, 1/2 cup cream of coconut, 1/2 cup rum, the oil and the eggs in a large bowl. Beat on medium speed 2 minutes. Stir in pineapple (and coconut). Pour into prepared pan and bake until a wooden pick inserted in the center comes out clean, 50-55 minutes. Cool in the pan 10 minutes.
Invert cake onto a cooling rack over a plate or tray. With a skewer, poke holes about 1 inch apart in cake, going almost to the bottom. Combine remaining cream of coconut and remaining rum. Spoon slowly over cake (I like my handy silicon basting brush that mOm gave me for Christmas). Repeat until most of the glaze has been absorbed. Chill thoroughly. Scrape remaining glaze off tray with a finger and eat surreptitiously in the kitchen. Mmm.
Source: SF Examiner