AMAZINGLY DELICIOUS RUM PINA COLADA CAKE

Amazingly Delicious Rum Pina Colada Cake image

Provided by Carb Lover

Categories Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 (18 ounce) box white cake mix, I use Duncan Hines
1 (3 1/2 ounce) box jello instant coconut cream pudding mix or 1 (3 1/2 ounce) box instant vanilla pudding
4 eggs
1/4 cup water
1/3 cup Bacardi dark rum, 80 proof
1/4 cup canola oil
1 cup flaked coconut
1 (8 ounce) can crushed pineapple, in juice
1 (3 1/2 ounce) box jello instant coconut cream pudding mix (same as the one for the cake) or 1 (3 1/2 ounce) box instant vanilla pudding (same as the one for the cake)
1/3 cup Bacardi dark rum, 80 proof
1 (9 ounce) container frozen whipped topping, thawed

Steps:

Cake:
Blend all ingredients except coconut in large mixer bowl; beat 4 minutes at medium speed of electric mixer.
Pour into two greased and floured 9 inch layer cake pans.
Bake at 350 degrees for 25 - 30 minutes or until cake springs back when lightly pressed. Do not underbake.
Cool in pan for 15 minutes; remove and totally cool on racks.
Filling/Frosting:.
Combine all ingredients except whipped topping in bowl; beat until well blended. Fold in whipped topping. Fill and frost the cake and sprinkle with coconut.
Make sure to now chill the cake. Refrigerate leftover cake.
NOTE: With the vanilla filling, increase water to 3/4 cup; add 1 cup flaked coconut to batter.
Also: I usually double the filling/frosting recipe so there is a lot on the cake :).

Nutrition Facts : Calories 674, Fat 27.9, SaturatedFat 12.7, Cholesterol 93, Sodium 752, Carbohydrate 89.7, Fiber 2.8, Sugar 66, Protein 7.1

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