Pina Colada Cake
1 package white cake mix
1 package coconut cream instant pudding, 3 3/4 oz.
4 eggs
1/2 cup water
1/4 cup oil
1/3 cup rum
1 cup flaked coconut
1 8 oz. can crushed pineapple including juice
1 package coconut cream instant pudding
1/3 cup rum
1 carton 9 ozs. whipped frozen topping, thawed
Blend cake mix, 1 pkg. pudding, eggs, water oil, and 1/3 cup rum in
large mixing bowl. Beat 4 minutes at medium speed of electric mixer.
Pour into 2 greased and floured layer cake pans.
Bake at 350 degrees 25 to 30 minutes. Do not underbake. Cool in pan 15 minutes,
remove and cool on racks.
Combine pineapple with pudding mix and rum. Beat until well blended. fold in
whipped topping.
Fill and frost cake with this mixture. Sprinkle coconut on top.
Chill; keep refrigerated.
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