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Ingredients
| white cake mix: 1 18.25oz package |
| dry coconut cream pudding mix: 1 3.5oz package |
| eggs: 4 |
| water: 1/2 cup |
| dark rum: 1/3 cup |
| vegetable oil: 1/4 cup |
| flaked coconut meat: 1 cup |
| crushed pineapple: 1 8oz can (with juice) |
| dry coconut cream pudding mix: 1 3.5oz package |
| frozen whipped topping: 1 8oz tub (thawed) |
| dark rum: 1 Tbl |
Pina Colada Rum Cake
Credit: AllRecipes
User rating:
"Delicious, moist chilled dessert with rum, coconut and whipped frosting."
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Prep Time
15 min -
Cook Time
30 min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round cake pans.
- In a large bowl, combine the cake mix and instant pudding. Add the eggs, water, 1/3 cup rum and oil, mix well. Fold in the 1 cup coconut and spread the batter evenly into the prepared pans.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
- To make the filling and frosting, stir together the second package of pudding and the pineapple, including the juice. Fold in the cool whip and more rum if desired. Fill and ice cake. Chill until serving time.