Time 55m Yield 12 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round cake pans. In a large bowl, combine the cake mix and instant pudding. Add the eggs, water, 1/3 cup rum and oil, mix well. Fold in the 1 cup coconut and spread the batter evenly into the prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool. To make the filling and frosting, stir together the second package of pudding and the pineapple, including the juice. Fold in the cool whip and more rum if desired. Fill and ice cake. Chill until serving time.
Time 5m Yield 2 serving(s) Number Of Ingredients 5 Steps:
Mix ingredients in blender until smooth; pour into glasses; garnish with pineapple wedges and maraschino cherries if desired. Note: This recipe is my adaptation of “The Authentic Piña Colada” printed on back of the Coco Lopez Real Cream of Coconut® can, which is the same as this but uses all (3 ounces) regular rum only ~ It’s a great drink but I just love the inclusion of part coconut rum to make it even better!
More about “pina colada pancakes with rum sauce recipes”
Time 33m Yield 16 pancakes Number Of Ingredients 13 Steps:
Make the rum Sauce first& refrigerate. In a bowl beat the egg yolks until thickened and lemon yellow,about 5 minutes on high speed. Add powdered sugar and keep beating until combined, use medium speed. Gradually stir in rum until blended. Fold in whipped topping Makes 2 cups of Sauce. ———-PANCAKES————. In a large bowl, mix flour, baking powder, sugar& salt. Drain Pineapple, reserve syrup. Add water to syrup to make 1 cup. In another bowl combine eggs,syrup-water, milk& veggie oil. Add to flour mixture. Stir very lightly and only until combined: the batter will be lumpy. Mix drained pineapple with the coconut. pre heat the griddle or skillet. Use 1/4 cup of batter for each pancake. Pour batter onto the griddle and top each pancake with 1 tbsp pineapple mixture, cook on medium-high heat for 2-3 minutes or until underside is brown and top is bubbly. Turn and cook 2-3 minutes more. Keep warm. Serve with Rum Sauce.
