Piña Colada Cake

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Piña Colada Cake

 

1 (18 1/2 oz) box white cake mix

1 small (2 oz) pkg vanilla instant pudding mix

1/4 cup oil

1/2 cup water

1/3 cup rum (Puerto Rican light is best)

4 large eggs (room temperature)

1 small (8 1/4 oz) can crushed pineapple, undrained

1 cup coconut

 

Mix cake mix, pudding, oil, water and rum. Add eggs, one at a

time and beat well after each addition. Mix in pineapple. Then

fold in coconut. Bake in a 350° oven for 30 minutes. Makes sheet

or layer cake (bake layers 25 minutes).

 

Piña Colada Frosting:

 

1 small can crushed pineapple, undrained

1/3 cup rum

1 small package vanilla instant pudding mix

1 (8-ounce) container Cool Whip

Coconut to taste

 

Mix crushed pineapple, rum, and vanilla instant pudding. Beat

until it thickens.

Fold in 1 container of Cool Whip. Frost cake and top with

coconut.

 

 

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