Pina Colada Cake

01.11.2008 | Author: Cook | Posted in Cakes
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Pina Colada Cake


Servings: 6
Ingredients: 

  • 1    Box (2-layer size) white
    • 

  • -cake mix
    • 

  • 1    Box (4 serving size) coconut
    • 

  • -cream instant pudding
    • 

  • 4    Eggs
    • 

  • 1/2 c  Water
    • 

  • 1/4 c  Light or dark rum
    • 

  • 1/4 c  Oil
    • 

  • 1 c  Flaked coconut
    •

Blend all ingredients except coconut in large mixing bowl. Beat 4 minutes
at medium speed on electric mixture. Pour into 2 greased and floured 9
inch layer pans. Bake at 350 F for 25-30 minutes or until top springs back
when touched. Cool in pans 15 minutes, then remove and cool on wire racks.
Fill and frost with Pina Colada Frosting; sprinkle with coconut.
Refrigerate any left-over cake.

PINA COLADA FROSTING: In medium bowl, combine one 8-oz can of crushed
pineapple and and its juice, one 4-serving size size box of coconut cream
instant pudding, and 1/3 cup light or dark rum. Beat until blended. Fold
in a thawed 7 to 9 oz container of frozen whipped topping.

From Best Recipes Magazine, Sept/Oct 1991





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