PINA COLADA CAKE

By pbaumgartner

Ingredients

• CAKE:
• 1 box (2 layer) white cake mix
• 4 oz. pkg. coconut cream instant pudding mix
• 4 eggs
• 1/2 c. water
• 1/2 c. dark rum (80 proof)
• 1/4 c. oil
• FROSTING:
• 8-oz. can crushed pineapple, drained
• 4 oz. pkg. coconut cream instant pudding mix
• 1/3 c. dark rum (80 proof)
• 9 oz. container Cool Whip, thawed

Preparation

Step 1

Preheat oven to 350°. In a large mixing bowl, combine all the cake ingredients and beat on medium speed for 4 minutes. Pour into 3 greased and floured 9" layer cake pans and bake for 25 - 30 minutes. Cool in pans for 15 minutes. Remove and cool on racks.
Combine the first 3 frosting ingredients and beat until well mixed. Fold in the Cool Whip and spread between each layer and on the top and sides of the cake.