1 pkgduncan hines pudding pineapple supreme cake mix
1 smallcoconut cream pudding mix
1 cpineapple juice
1 ccoconut flakes
1 can(s)crushed pineapple in juice (8oz)
1/2 crum (pinacolada-parot bay)
1/2 c(cream of coconut)
3/4 crum (pinacolada-parot bay)
1/2 cgran marnier
1 c(cream of coconut)
FRESH ORANGE ZEST
FRESH GRATED NUTMEG
How to Make Painkiller Cake
- Preheat oven to 350°F. Grease cake pan lightly
Pour the cup of pineapple juice to a saucepan. Strain the juice from the can of crushed pineapple, adding the juice to the pan. Reduce the liquid over medium-high heat until you have 1/2 cup of liquid in the pan. This brings out the pineapple flavor.
- Blend all of the cake ingredients and pour into a greased cake pan. Pour the batter about 1 inch thick in the pan, so the the cake will be about 2 inches thick. You do not want to make this cake very thick because you want the cake to be able to absorb the topping.
- Bake at 350° for 35 to 40 minutes. Cake is done when it is browned on top. When the cake starts to brown, check for doneness with a toothpick.
- When cake is done, remove from oven and let cool(about 2 hours).
Loosen cake from pan, but leave in pan.
- Make the cake topping by whipping rum, Gran Marnier, and coconut cream together until creamy.
- Lightly poke top of cake with a toothpick.
- Drizzle topping slowly over top of cake in pan. Don't let it run over the sides. The cake will soak up the topping. Continue drizzling until all of the topping is used. You want the cake to be soaked.
- Grate a light amount of orange zest over top of cake.
Grate a very light amount of fresh nutmeg over the top.
- Serve from pan. The cake is best after it soaks for 4+ hours in the pan.
- Try serving it with Rum Sauce poured over the top!