More Great Recipes: Dessert

Pina Colada Cake


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup Barcardi dark rum

Topping
1 stick butter
1/4 cup water
1 cup sugar
1/2 cup Barcardi dark rum


Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan.


Sprinkle nuts on bottom of pan.


Combine all cake ingredients.


Beat for 2 minutes on high with electric mixer. Pour into prepared pan.


Bake for 1 hour. Cool in pan.


Invert on serving plate.


Prick top with fork. Drizzle glaze over top of cake.


Use brush or spoon to put extra dripping back on cake.


Pairs Well With


Notes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11194 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

13 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter