Amazingly Delicious Rum Pina Colada Cake

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 (18 ounce) box 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
• 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

Recipe

• 1 cake:
• 2 blend all ingredients except coconut in large mixer bowl; beat 4 minutes at medium speed of electric mixer.
• 3 pour into two greased and floured 9 inch layer cake pans.
• 4 bake at 350 degrees for 25 - 30 minutes or until cake springs back when lightly pressed. do not underbake.
• 5 cool in pan for 15 minutes; remove and totally cool on racks.
• 6 filling/frosting:.
• 7 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.
• 8 make sure to now chill the cake. refrigerate leftover cake.
• 9 note: with the vanilla filling, increase water to 3/4 cup; add 1 cup flaked coconut to batter.
• 10 also: i usually double the filling/frosting recipe so there is a lot on the cake :).