Pina Colada Cake - cooking recipe

Ingredients

1 box yellow cake mix
1/2 c. sugar
2 sticks oleo
1 c. buttermilk
1 can Eagle Brand milk
1 (8 oz.) Cool Whip
1 can coconut cream
3 eggs

Preparation

Cream oleo and sugar; add eggs one at a time.
Stir in buttermilk and cake mix.
Pour into a greased 9 x 13-inch pan. Bake according to cake mix box directions.
When done and still hot, punch holes in the top.
Pour Eagle Brand milk over the top. When cool, pour coconut cream over the cake and top with Cool Whip.
Store in refrigerator until serving time.