Bacardi Pina Colada Cake

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• cake
• 1 package cake mix
• 1 (4 ounce) package instant coconut cream pudding mix
• 1/3 cup dark rum
• 4 eggs
• 1/2 cup water
• 1/4 cup oil
• frosting
• 1 (8 ounce) can crushed pineapple, in juice
• 1 (4 ounce) package instant coconut cream pudding mix
• 1/3 cup dark rum
• 1 (9 ounce) container frozen whipped topping, thawed

Recipe

• 1 preheat oven to 350 degrees f.
• 2 grease and flour 2 9-inch layer pans.
• 3 blend cake mix (dry), pudding (dry), eggs, water, rum, and oil in large mixer bowl on low speed, constantly scraping bowl, until moistened, about 1/2 minute.
• 4 beat on medium speed, scraping bowl frequently, 3 minutes.
• 5 pour batter into prepared pans.
• 6 bak 25 to 30 minutes or until toothpick inserted in center of cake comes out clean.
• 7 cool 15 minutes.
• 8 remove pans; cool completely.
• 9 fill and frost layer cake.
• 10 sprinkle with coconut.
• 11 refrigerate cake (and any leftover cake).
• 12 frosting: combine crushed pineapple in juice, rum, and pudding; beat till well blended.
• 13 fold in whipped topping.