BACARDI PINA COLADA PUDDING CAKE

1/3 cup Bacardi dark rum (80 proof)
1 package (4 serving size) Jello Coconut Cream or Vanilla* Instant Pudding and Pie Filling
1 package white cake mix (2 layer size)
4 eggs
1/2 cup water
1/4 cup oil
Frosting (recipe follows)

Blend all ingredients in large mixer bowl. Beat 4 minutes at medium speed with electric mixer. Pour into 2 greased and floured 9-inch layer pans.

Bake at 350 degrees for 25 - 30 minutes or until cakes spring back when lightly pressed. Do not under bake. Cool in pan 15 minutes; remove and cool on racks.

Fill and frost; sprinkle with coconut. Chill. Refrigerate leftover cake.

*With vanilla flavor instant pudding and pie filling, increase water to 3/4 cup and add 1 cup flaked coconut to batter.

FROSTING:
Combine in bowl. Beat until well blended:
1 (8 oz) can crushed pineapple in juice, undrained*
1 package (4 serving size) Jello Coconut Cream or Vanilla Instant Pudding and Pie Filling
1/3 cup Bacardi dark rum
Fold in:
1 (9 oz) container frozen whipped topping, thawed.

*Some recipes call for 1 (15 or 16 oz) can pineapple in juice, undrained

IN HIGH ALTITUDES AREAS:
Use 3 large eggs; add 2 tbsp. all purpose flour; increase water to 1 cup (1 1/4 cups with vanilla pudding); beat 2 minutes and bake 30 minutes.

Source: Source: Bacardi Rum