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Pina Calada Cake Recipe

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This recipe for Pina Calada Cake is from WHIPPED UP, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 c. Bacardi dark rum
1 pkg. Jello coconut cream flavored instant pudding/pie filling (4-serving size.
1 pkg. (2-layer size) white cake mix (Duncan Hines)
1/4 c. oil
1 c. coconut flakes
4 eggs
1/2 c. water

Frosting:
1 8 oz. can crushed pineapple in juice
1 pkg. (4 serving size) Jello coconut cream instant pudding/pie filling
1/3 c. Bacardi dark rum
1 9 oz. frozen whipped topping
Directions:
Directions:
Cake: Blend all ingredients except shredded coconut in large mixing bowl, beat 4 min. at med. speed (electric mixer).
Pour into 2 greased and floured 9" pans. Bake for 25-30 minutes or until done. When cool, frost and sprinkle with flaked coconut.

Frosting: Combine crushed pineapple (do not drain) with pudding/pie filling. Mix dark rum and whipped topping together. Beat until well blended. Frost the cake and enjoy!
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