|
|
Recipe Pina Colada Rum Cake (Cake)
Home Cooking Recipes
Required Ingredients:
- 1 (18.25 ounce) package white cake mix
- 1 (3.5 ounce) package instant coconut cream pudding mix
- 4 eggs
- 1/2 cup water
- 1/3 cup dark rum
- 1/4 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
Preparing/Cooking:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour two 9- inch round cake pans.
- In a large bowl, combine the cake mix and instant pudding.
- Add the eggs, water, 1/3 cup rum and oil, mix well.
- Fold in the 1 cup coconut and spread the batter evenly into the prepared pans.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.
- Allow to cool.
- To make the filling and frosting, stir together the second package of pudding and the pineapple, including the juice.
- Fold in the cool whip and more rum if desired.
- Fill and ice cake.
- Chill until serving time.
Back to Recipes
|
|