Recipe by Roger
"Delicious, moist chilled dessert with rum, coconut and whipped frosting."
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1 (18.25 ounce) package
white cake mix
1 (3.5 ounce) package
instant coconut cream pudding mix
1 (8 ounce) can
crushed pineapple with juice
1 (8 ounce) container
frozen whipped topping, thawed
This was great!!!!!!!!!!!!!!!!!!! I changed it a little bit.Instead of coconut cream pudding I used vanila. And for the rum I used pineapple rum. An easy and good tasting desert.
I hate to give a bad review, but this cake was SUCH a disappointment. It had an overly sweet and unnatural flavor--and smell. I made this cake for my husband's family, and was really embarrassed when we all took our first bite. I had been hoping that the cake would taste better than it smelled, but it was worse. Thankfully, the frosting (whipped cream, cream of coconut pudding, flaked coconut, and crushed pineapple) was delicious, so we scrapped it off of the cake and ate that by itself.
Like I said, I hate giving bad reviews, so I apologize, but I regret wasting my time making and serving this cake so I felt it was important to share my feelings on it.
Worth every calorie...I used a pineapple cake mix, coconut rum, and toasted my coconut flakes. YUmmmy-licious!! Always moist and a hit everytime it's served.
Oh my goodness! When a recipe is this good you should not mess with it.
Had a rum party after visiting the Bahamas! This cake was perfect. I too had to use vanilla pudding, but I had coconut flavored rum to make up for it. The frosting makes the cake light and refreshing. I will use this recipe many times. Also, I usually bake from scratch and found the doctoring of the cake mix helped that I did not feel guilty for serving a cake mix desert.
Made this for Easter and WOW it was a hit. Everyone loved it! I will definately make again! Thanks Roger!
My husband loved this cake. I used light rum instead of dark because that is what I had on hand; probably would have been better with the dark, but still delicious! Thanks for the recipe Roger!
I made the cake with fat free frozen whipped topping which cut the
calories just a bit. I love this cake because it's not too sweet,
and very light.
I made this cake for a birthday party, I decorated the top with chocolate shells, and macadamia nuts for rocks, and a paper umbrella.
Everyone just loved the cake. I made it for a pot luck also, and it
got rave reviews.
* Percent Daily Values are based on a 2,000 calorie diet.
Pina Colada Rum Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 427
** Calories from Fat: 160
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