Piña Colada Rum Cake
Ingredients
- 1 (15.25 ounce) package white cake mix
- 1 (3.5 ounce) package instant coconut cream pudding mix
- 4 large eggs
- ½ cup water
- ⅓ cup dark rum
- ¼ cup vegetable oil
- 1 cup flaked coconut
- 1 (8 ounce) can crushed pineapple with juice
- 1 (3.5 ounce) package instant coconut cream pudding mix
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 tablespoon dark rum
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two (9- inch) round pans.
- Stir together cake mix and instant pudding in a large bowl. Add eggs, water, rum, and oil; mix until well combined. Fold in coconut and spread batter evenly into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of cakes comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto the wire rack. Let cool, about 30 minutes.
- Make frosting: Combine pineapple including juice with instant pudding in a medium bowl. Fold in whipped topping and rum until incorporated.
- Fill and frost cooled cake layers with frosting. Store in the refrigerator until serving time.
Source
Original recipe: View Original