Pina colada cake #1

10 Servings

Ingredients

Quantity	Measure	Ingredient
1	pack	White cake mix
1	pack	Coconut cream inst pudding
4	xes	Eggs
½	cup	Water
⅓	cup	Light/dark rum
¼	cup	Oil
1	cup	Flaked coconut

Directions

Blend ingredients except coconut in large mixer bowl. Beat 4 minutes at medium speed on electric mixer. Pour into 2 greased and floured 9-ince layer pans. Bake at 350 degrees for 25-30 minutes or until top springs back when touched. Cool in pans 15 minutes, then remove and cool on wire racks. Fill and frost with Pina Colada Frosting; springle with coconut. Refrigerate any left over cake. PINA COLADA FROSTING: In medium bowl, combine one 8-0z can of crushed pineapple and its guice, one 4-serving size package of coconut cream instant pudding, and ⅓ cup light or dark rum. Beat until blended. Fold in a thawed 7 to 9 oz contaner of frozen whipped topping.