"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Rum Pina Colada Cake Recipe

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This recipe for Rum Pina Colada Cake, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, August 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 pkg white cake mix
1 pkg jello (4 serving size) Coconut cream flavor or vanilla instant pudding and pie filling
4 eggs
1 c flaked coconut
1/2 c water
1/3 c dark rum
1/4 c oil
Frosting:
1 can (8 oz) crushed pineapple in juice
1 pkg (4 serving size) Jello Coconut Cream flavor instant pudding & Pie filling
1/3 c dark rum
1 container frozen whipped topping, thawed

Directions:
Directions:
Blend all ingredients except coconut in large mixer bowl. Beat 4 minutes at medium speed of electric mixer. Pour into 2 greased and floured 9 inch layer pans. Bake at 350 for 25 to 30 minutes or until cake springs back when lightly pressed. Do not underbake. Cool in pan 15 minutes; remove and cool on racks. Fill and frost; Sprinkle with coconut. Chill refrigerate leftover cake.
Frosting:
Combine all ingredients except whipped topping in a bowl; beat until well blended. Fold in thawed whipped topping.

 

 

 

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