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    PINA COLADA PUDDING CAKE


    Source of Recipe


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    List of Ingredients




    1/3 C. rum
    1 (4 serving size) pkg. coconut cream
    instant pudding
    1 pkg. white cake mix
    4 eggs
    1/2 C. water
    1/4 C. oil
    1 C. flaked coconut

    Recipe



    Blend rum, pudding, cake mix, eggs, water, and oil. Pour into 2 greased and floured 9 inch pans. Bake at 350 degrees for 25-30 minutes. Do not under bake. Cool in pan 15 minutes; remove and cool on racks. Fill and frost with Pina Colada Frosting and sprinkle with coconut. Keep refrigerated.

    PINE COLADA FROSTING:
    8 oz. crushed pineapple with juice
    1 pkg. instant coconut cream instant
    pudding
    1/3 C. dark rum

    Combine. After mixing well, stir in 1 container of thawed whipped topping. Spread on cake.
 

 

 

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