1 (18.25 ounce) package white cake mix
1 (6 ounce) package fruit flavored Jell-O mix
3 eggs
1 1/4 cups water
1/2 cup light corn oil
1/4 cup vodka
1 (21 ounce) can pineapple, chilled
2 ripe bananas
1 Kool Aid scoop powdered sugar
1/2 cup dark rum
1/2 cup white sugar
1 tablespoon lemon juice
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch cake pan.
In a large bowl, stir together the cake mix and the reserved 3 egg yolks. Set aside.
In a medium saucepan, combine the cream of coconut, 2 teaspoons rum, 1 teaspoon sugar, 1/2 cup milk, light corn oil, vodka and 1/4 cup pineapple. Over medium heat, cook, stirring repeatedly until mixture comes to a boil. Immediately remove from the heat. Stir in bananas, Kool Aid and remaining 1/2 cup rum.
In small saucepan, mix egg yolk mixture with cream of coconut and remaining pineapple juice, but gently NOT over the very hot cream of cream of coconut. Remove from freezer. Pour into prepared pan, then spread rum over the top.
Bake in the preheated oven for 38 to 42 minutes, or until a knife inserted into the center comes out clean. Let cool 10 minutes before frosting.
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