Ingredients
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cake
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1 package white cake mix
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1 (4 ounce) package instant coconut cream pudding mix
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1/3 cup dark rum
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4 eggs
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1/2 cup water
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1/4 cup oil
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frosting
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1 (8 ounce) can crushed pineapple, in juice
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1 (4 ounce) package instant coconut cream pudding mix
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1/3 cup dark rum
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1 (9 ounce) container frozen whipped topping, thawed
Instructions
- Preheat oven to 350 degrees F.
- Grease and flour 2 9-inch layer pans.
- 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.
- Beat on medium speed, scraping bowl frequently, 3 minutes.
- Pour batter into prepared pans.
- Bak 25 to 30 minutes or until toothpick inserted in center of cake comes out clean.
- Cool 15 minutes.
- Remove pans; cool completely.
- Fill and frost layer cake.
- Sprinkle with coconut.
- Refrigerate cake (and any leftover cake).
- FROSTING: Combine crushed pineapple in juice, rum, and pudding; beat till well blended.
- Fold in whipped topping.