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Title: Pina Colada Cake
Categories: Cake
Yield: 6 Servings
| 1 | Box (2-layer size) white cake mix | |
| 1 | Box (4 serving size) coconut cream instant pudding | |
| 4 | Eggs | |
| 1/2 | c | Water |
| 1/4 | c | Light or dark rum |
| 1/4 | c | Oil |
| 1 | c | Flaked coconut |
Blend all ingredients except coconut in large mixing bowl. Beat 4 minutes at medium speed on electric mixture. Pour into 2 greased and floured 9 inch layer pans. Bake at 350 F for 25-30 minutes or until top springs back when touched. Cool in pans 15 minutes, then remove and cool on wire racks. Fill and frost with Pina Colada Frosting; sprinkle with coconut. Refrigerate any left-over cake.
PINA COLADA FROSTING: In medium bowl, combine one 8-oz can of crushed pineapple and and its juice, one 4-serving size size box of coconut cream instant pudding, and 1/3 cup light or dark rum. Beat until blended. Fold in a thawed 7 to 9 oz container of frozen whipped topping.
From Best Recipes Magazine, Sept/Oct 1991
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