Pina colada cake

Yield: 8 servings

Measure 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

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

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