Shelly's Recipe

PINA COLADA PUDDING CAKE

Category: Cakes from Cake Mixes

Cake
1 box white cake mix
1 (3.4 oz) pkg coconut cream, vanilla or French vanilla instant pudding mix
1/4 cup vegetable oil
1/2 cup water
1/3 cup light rum
4 eggs
1 (8 oz) can crushed pineapple, undrained
1 cup flaked coconut
.
Frosting
1 (8 oz) can crushed pineapple, undrained
1/3 cup light rum
1 (3.4 oz) pkg coconut cream, vanilla or French vanilla instant pudding mix
1 container (8 oz) Cool Whip
Coconut to taste, toast* if desired

Cake: Grease and flour a 13 x 9 inch pan or two round 8 inch layer cake pans. Preheat oven to 350. Mix cake mix, pudding, oil, water and rum. Add eggs, one at a time, beating well after each addition. Stir in pineapple then fold in coconut. Bake for 25 to 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Frosting: Mix crushed pineapple, rum, and vanilla instant pudding. Beat until it thickens. Fold in 1 container of Cool Whip. Frost cake and sprinkle top with coconut or toasted coconut.

Note: * To toast coconut: Spread coconut in shallow pan. Bake at 350 for about 15 minutes, stirring frequently, until lightly browned.