Grandma's Rum Cake

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 10
• 1 (18 1/2 ounce) package yellow cake mix
• 1 (3 3/4 ounce) package vanilla instant pudding mix
• 1 (15 ounce) coco lopez
• 1/2 cup bacardi plus rum
• 2 tablespoons bacardi plus rum
• 1/3 cup vegetable oil
• 4 eggs
• 1 (8 ounce) can crushed pineapple, well drained
• 2 -3 tablespoons crushed toasted macadamia nuts, to taste (optional)

Recipe

• 1 preheat oven to 350ºf.
• 2 in large mixer bowl, combine cake mix, pudding mix, 1/2 cup of rum, oil, eggs, and 1/2 cup cream of coconut. beat on medium speed 2 minutes.
• 3 stir in pineapple and crushed nuts(to taste).
• 4 bake in a 10" tube pan for 50-55 minutes. cool slightly.
• 5 remove from pan. with a table knife or skewer, poke holes about 1" apart in cake from top to almost the bottom. combine the remaining cream of coconut and rum. pour over cake.
• 6 chill thoroughly.
• 7 garnish with whipped cream, pineapple chunks, cherries and/or toasted coconut if desired.
• 8 enjoy!