Fran's Rum Cake With Pina Colada Frosting

Course : Cakes
Serves: 1
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1 package white cake mix (2 layer size)
1 package coconut cream -- {4-serving size} OR vanilla-flavored instant pudding and pie filling
4 large eggs
1/2 cup water
1/3 cup dark rum
1/4 cup vegetable oil
1 cup flaked coconut
8 ounces canned crushed pineapple in juice
1/3 cup dark rum
1 package coconut cream -- (4-serving size) OR vanilla-flavored instant pudding and pie filling
8 ounces frozen whipped thawed topping

Preparation / Directions:

1. Blend together all ingredients except coconut in large mixing bowl; beat 4 minutes at medium speed of electric mixer. 2. Pour into 2 greased, floured 9-inch layer cake pans; bake in preheated 350 F. oven 25 to 30 minutes, or until cake springs back when lightly pressed. (Do not underbake.) 3. Cool in pan 15 minutes; remove and cool on racks. 4. Fill and frost cake layers; sprinkle with coconut. 5. Chill and serve. (Refrigerate leftover cake.) NOTE: If you use vanilla-flavored pudding, increase water to 3/4 cup. Pina Colada Frosting 1. Combine all ingredients except whipped topping in a bowl; beat until well blended. 2. Fold in thawed whipped topping.

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