Pina Colada Cake and Frosting

Name: Pina Colada Cake and Frosting
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 1 cake, 12 serving(s)
Ingredients: 1 (18 1/4 ounce) box white cake mix; 1 (3 1/2 ounce) package French vanilla instant pudding or 1 (3 1/2 ounce) package instant coconut pudding mix; 4 ounces water; 1/3 cup light rum; 1/4 cup vegetable oil; 4 large eggs; 1 (8 ounce) can crushed pineapple, undrained; 1 cup flaked coconut; 1 (8 ounce) can crushed pineapple, undrained; 1/3 cup light rum; 1 (3 1/2 ounce) package French vanilla instant pudding or 1 (3 1/2 ounce) package instant coconut pudding mix; 1 (8 ounce) container Cool Whip, thawed; 1/2 cup coconut, to taste toasted* (optional)

Submitted by Nana Lee

"I LOVE pine colada anything! So when I saw this cake I couldn't resist making it. Pure heaven for a pina colada lover like me. I added it to my recipe collection under Special Desserts! Hope you pina colada lovers out there find it as delicious as I do!"

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Ready In:: 55mins
Ingredients:: 13
Yields:: 1 cake
Serves:: 12

ingredients

CAKE
1 (18 1/4 ounce) box white cake mix
1 (3 1/2 ounce) package French vanilla instant pudding or (3 1/2 ounce) package instant coconut pudding mix
4 ounces water
¹⁄₃ cup light rum
¹⁄₄ cup vegetable oil
4 large eggs
1 (8 ounce) can crushed pineapple, undrained
1 cup flaked coconut
FROSTING
1 (8 ounce) can crushed pineapple, undrained
¹⁄₃ cup light rum
1 (3 1/2 ounce) package French vanilla instant pudding or (3 1/2 ounce) package instant coconut pudding mix
1 (8 ounce) container Cool Whip, thawed
¹⁄₂ cup coconut, to taste toasted* (optional)

directions

Preheat oven to 350°F.
NOTE: For those of you who do not want to use the rum, especially in the frosting, please try using water with rum flavoring to your taste. Same for the cake.
Grease and flour a 13 x 9-inch pan or two round 8-inch layer cake pans.
CAKE.
Mix cake mix, pudding, water, rum and oil.
Add eggs, one at a time, beating well after each addition.
Stir in pineapple then fold in coconut.
Bake for 25 to 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Cool.
FROSTING.
Mix crushed pineapple, rum and vanilla instant pudding.
Beat until it thickens.
Fold in 1 container of Cool Whip.
Frost cake.
Sprinkle top with coconut or toasted coconut (optiional).
*To toast coconut:
Spread coconut in shallow pan.
Bake at 350° for about 15 minutes, stirring frequently, until lightly browned.

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Reviews

I had high hopes for this cake as I love Pina Coladas. And I must say, the cake part was so moist and delicious! The icing was pretty good, but my family didnt like that you could really taste the rum in it. I will probably make this cake again and maybe use less rum in the frosting next time. Thanks!

shimmerysummersun
can you make cupcakes with this??

Terry W.
This cake is delicious and beautiful to look at. I made it for a party and everyone loved it. I made a layer cake.

LizCl

RECIPE SUBMITTED BY

Nana Lee

212

<p>Click to feed animals I'm a retired teacher now living in the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=http://i23.photobucket.com/albums/b399/susied214/orn.jpg></p>

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