Pina Colada Rum Cake
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Serves/Makes: 12
Ready in: 1-2 hrs
- 1 package (18.25 ounce size) white cake mix
- 1 package (3.5 ounce size) instant coconut cream pudding mix
- 4 eggs
- 1/2 cup water
- 1/3 cup dark rum
- 1/4 cup vegetable oil
- 1 cup flaked coconut
- 1 can (8 ounce size) crushed pineapple with juice
- 1 package (3.4 ounce size) instant coconut cream pudding mix
- 1 container (8 ounce size) frozen whipped topping, thawed
- 1 tablespoon dark rum
Preheat oven to 350 degrees F. 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, mixing 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 whipped topping and more rum if desired. Fill and ice cake. Chill until serving time.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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