Amazingly Delicious Rum Pina Colada Cake

 

 

 

 

For the Cake

• 1 (18 ounce) box white cake mix, I use Duncan Hines
• 1 (3 1/2 ounce) box jello instant coconut cream pudding mix or 1 (3 1/2 ounce) box instant vanilla pudding
• 4 eggs
• 1/4 cup water
• 1/3 cup Bacardi dark rum, 80 proof
• 1/4 cup canola oil
• 1 cup flaked coconut

For the Frosting

1 (8 ounce) can crushed pineapple, in juice

1 (3 1/2 ounce) box jello instant coconut cream pudding mix (same as the one for the cake) or 1 (3 1/2 ounce) box instant vanilla pudding (same as the one for the cake)

1/3 cup Bacardi dark rum, 80 proof

1 (9 ounce) container frozen whipped topping, thawed

CAKE

Blend all ingredients except coconut in large mixer bowl; beat 4 minutes at medium speed of electric mixer.

 

Pour into two greased and floured 9 inch layer cake pans.

Bake at 350 degrees for 25 - 30 minutes or until cake springs back when lightly pressed. Do not underbake.

 

Cool in pan for 15 minutes; remove and totally cool on racks.

Filling/Frosting:

 

Combine all ingredients except whipped topping in bowl; beat until well blended. Fold in whipped topping. Fill and frost the cake and sprinkle with coconut.

Make sure to now chill the cake. Refrigerate leftover cake.

 

NOTE: With the vanilla filling, increase water to 3/4 cup; add 1 cup flaked coconut to batter.

Also: I usually double the filling/frosting recipe so there is a lot on the cake :).