Pina colada cake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | White cake mix |
| (2 layer size) | ||
| 1 | pack | Vanilla instant pudding and |
| Pie filling (4 serving size) | ||
| 4 | eaches | Eggs |
| 1 | can | Crushed pineapple in juice |
| (8 oz) | ||
| 1 | pack | Vanilla instant pudding and |
| Pie filling (4 serving size) | ||
| ¾ | cup | Water |
| ⅓ | cup | Dark Rum |
| ¼ | cup | Salad oil |
| 2 | cups | Flaked coconut |
| ⅓ | cup | Dark Rum |
| 9 | ounces | Frozen whipped topping |
| Thawed | ||
Directions
CAKE
FROSTING
CAKE Blend all ingredients except 1 cup of coconut in large mixture bowl. Beat 4 minutes at medium speed with electric mixer. Pour into two greased and floured 9" layer pans. Bake at 350o for 25 to 30 minutes or till cake springs back when pressed. Cool in pan for 15 minutes; remove and cool on rakes. Fill and frost; sprinkle with coconut. Chill. Refrigerate leftover cake.
FROSTING Combine all ingredients except whipped topping in bowl; beat until well blended. Fold in thawed whipped topping.
WARNING DO NOT OPERATE A CAR AFTER EATING THIS CAKE: Submitted By WAYNE DUBOIS On 03-08-95