Grandma's Rum Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 1/2 ounce) package yellow cake mix
  • 1
    (3 3/4 ounce) package vanilla instant pudding mix
  • 1
    (15 ounce) Coco Lopez
  • 12
    cup bacardi white plus rum
  • 2
    tablespoons bacardi white plus rum
  • 13
    cup vegetable oil
  • 1
    (8 ounce) can crushed pineapple, well drained
  • 2 -3
    tablespoons crushed toasted macadamia nuts, to taste (optional)
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DIRECTIONS

  • Preheat oven to 350ºF.
  • In large mixer bowl, combine cake mix, pudding mix, 1/2 cup of rum, oil, eggs, and 1/2 cup cream of coconut. Beat on medium speed 2 minutes.
  • Stir in pineapple and crushed nuts(to taste).
  • Bake in a 10" tube pan for 50-55 minutes. Cool slightly.
  • Remove from pan. With a table knife or skewer, poke holes about 1" apart in cake from top to almost the bottom. Combine the remaining cream of coconut and rum. Pour over cake.
  • Chill thoroughly.
  • Garnish with whipped cream, pineapple chunks, cherries and/or toasted coconut if desired.
  • Enjoy!
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