Name: Piña Colada Rum Cake
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: White cake mix - 1 (15.25 ounce) package; Instant coconut cream pudding mix - 1 (3.5 ounce) package; Eggs - 4 large; Water - ½ cup; Dark rum - ⅓ cup; Vegetable oil - ¼ cup; Flaked coconut - 1 cup; Crushed pineapple with juice - 1 (8 ounce) can; Instant coconut cream pudding mix - 1 (3.5 ounce) package; Frozen whipped topping, thawed - 1 (8 ounce) container; Dark rum - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Piña Colada Rum Cake

1. White cake mix - 1 (15.25 ounce) package

2. Instant coconut cream pudding mix - 1 (3.5 ounce) package

3. Eggs - 4 large

4. Water - ½ cup

5. Dark rum - ⅓ cup

6. Vegetable oil - ¼ cup

7. Flaked coconut - 1 cup

8. Crushed pineapple with juice - 1 (8 ounce) can

9. Instant coconut cream pudding mix - 1 (3.5 ounce) package

10. Frozen whipped topping, thawed - 1 (8 ounce) container

11. Dark rum - 1 tablespoon

How to cook deliciously - Piña Colada Rum Cake

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two (9- inch) round pans.

2. Stage

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.

3. Stage

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.

4. Stage

Make frosting: Combine pineapple including juice with instant pudding in a medium bowl. Fold in whipped topping and rum until incorporated.

5. Stage

Fill and frost cooled cake layers with frosting. Store in the refrigerator until serving time.