I had the alumnae chapter of my college sorority in for a salad lunch one Saturday. Judy Mays, a member of the chapter, wrote this recipe out for me at the lunch.

 

I would say that this is a special cake, one for dinner guests and parties.

Easy Piña Colada Cake

1 pkg yellow cake mix (not one with pudding in the mix)
1 small pkg instant vanilla pudding
1 15-oz can of Coco Lopez Cream of Coconut mixer
1/2 c plus 2 T rum
½ c vegetable oil
4 eggs
1 8-oz can crushed pineapple, well drained

 

garnish suggestions: whipped cream, pineapple chunks, maraschino cherries, pineapple juice/sugar glaze, lemon zest, toasted coconut

 

1. Combine cake mix, pudding mix, 1/2 c Cream of Coconut, 1/2 c rum, oil and eggs in large bowl of mixer.
2. Beat on medium speed for 2 minutes.
3. Stir in pineapple.
4. Pour into a greased 10-inch tube pan.

Bake 50-55 minutes at 350°.

 

5. Cool slightly. Remove from pan.
6. With a skewer, poke holes about 1 inch apart into the cake, almost to the bottom.
7. Combine remaining Cream of Coconut and rum, pour over cake.