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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I am unsure where I got this recipe from. I absolutely love this. You can play with different 'tropical' fruits. Ingredients:
18 1/2 ounces yellow cake mix, use |
1/3 cup oil (or amount on box) |
15 ounces cream of coconut, divided |
8 ounces pineapple, crushed |
8 ounces maraschino cherries |
4 eggs |
2 teaspoons rum extract |
12 ounces cool whip |
3 ounces french vanilla instant pudding |
Directions:
1. In large bowl, combine cake mix, 1/2 can cream of coconut, oil (according to boxed cake mix), eggs, pineapple, maraschino cherries, and rum extract.
2. Mix at medium speed for 2 minutes.
3. Pour into well greased 13x9 pan.
4. Bake 35 - 40 minutes. Cool.
5. With skewer, poke holes in cake about 1 inch apart, almost to bottom of cake.
6. Pour remaining coconut cream over cake.
7. Chill for 30 minutes.
8. Mix cool whip and 1/2 of 3 ounce box of french vanilla pudding.
9. Mix well and spread over cake.
10. Keep refrigerated.
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