Pina Colada Cake

Helen Matthews, Linville High School

  • 1 package yellow (pudding included) cake
  • 2 cup coconut
  • 1 (8 oz) can crushed pineapple
  • 1/2 cup sugar
  • 1/2 cup oleo
  • 1/3 cup rum

Prepare cake as directed adding 1 1/3 cups coconut after beating. Bake in a greased and floured 10 inch tube pan at 350° for 45 minutes or until done. Cool in pan for 15 minutes. Drain pineapple; reserve juice (1/4 cup). Combine sugar, butter and measured juice in saucepan. Boil 5 minutes, stirring constantly. Remove from heat. Add pineapple, rum and remaining coconut. Invert cake onto serving pan; prick and spoon warm mixture over warm cake.

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