Nana’s PiƱa Colada Cake

Ingredients:

  • 1 box of white cake mix
  • 1/4 cup Vegetable Oil
  • 1-1/2 cups Water
  • 2 Eggs
  • 2 cups Shredded Coconut (1/2 in cake and half for topping)
  • 15oz. Cream of Coconut
  • 1 large container of Cool Whip

Directions:

Preheat oven to 325 degrees for glass cake dishes and at 350 degrees for other cake pans. Grease and flour cake pan of choice. Mix together ingredients other than 1 cup of the shredded coconut and the Cool Whip for the frosting. Beat for 2 minutes. Pour into cake pan. Bake for 30 minutes or until done. Remove cake from oven and let cool. With a fork, make a bunch of holes in the top of the cake. Pour the Cream of Coconut on top of cooled cake slowly until it absorbs.

For Frosting: Combine Cool Whip and remaining cup of coconut and enjoy!

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Nana’s Rum Cake!

Nana's Rum Cake Recipe 1Nana's Rum Cake Recipe 2

Ingredients for Rum Cake:

  • 1 Package yellow cake mix
  • 1 package (3-3/4oz) instant vanilla pudding mix
  • 1/2 cup Light or dark rum
  • 1/2 cup Water
  • 1/2 cup Vegetable Oil
  • 4 Eggs
  • 1/2 Cup Pecans, chopped

Ingredients for Glaze:

  • 1 cup Sugar
  • 1 Stick Butter
  • 1/3 cup Rum

Directions:

Preheat oven to 325 degrees. Grease and flour bundt pan. Crumble nuts into bottom of pan. Mix together all other ingredients. Beat for 2 minutes. Pour into cake pan. Bake for 55 minutes at 325 degrees. Remove cake from oven. With a fork, make a bunch of holes in the top of the cake. Immediately pour hot rum glaze over cake.

For Glaze: Combine sugar, rum, and butter. Start this about 5 minutes before cake is done. Boil/simmer for 3 minutes and pour over cake immediately. (Don’t want to over cook it and crystallize it.)

Old Jello Pudding