If you like piña coladas…
This pina colada cake is an attractive, delicious dessert made with packaged yellow cake mix, vanilla pudding mix, coconut — and, of course, rum.
More rum is added to the pineapple topping, which is garnished with maraschino cherries and mint leaves.
Vintage pina colada cake recipe
1 18-1/2 ounce package yellow cake mix
1 3-12 ounce package vanilla pudding mix
3/4 cup vegetable oil
1 cup flaked coconut
1 tablespoon orange rind
1/2 cup water
1/2 light rum
1 8-ounce can crushed pineapple in juice
1 cup sugar
1/2 cup butter or margarine
1/3 cup light rum
Combine cake mix, pudding mix, oil, coconut, orange rind, eggs, water and rum in large mixer bowl. Beat 4 minutes.
Pour into lightly greased and floured 10-inch tube pan. Bake at 325F for 1 hour 10 minutes, until cake springs back when touched. Cool cake in pan on rack 10 minutes.
Combine pineapple, sugar and butter in saucepan. Cook and stir until mixture comes to a boil; boil 5 minutes, stirring frequently. Add rum.
Remove cake from pan, place on serving plate and prick in several places with a fork. Carefully spoon warm pineapple mixture over cake. Garnish with cherries and mint leaves.