Bacardi Pina Colada Pudding Cake

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

Blend all ingredients except coconut 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 to 30 minutes or until cakes spring back when lightly pressed. Do not underbake. Cool in pan 15 minutes; remove and cool on racks. Fill and cover with frosting; 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:
1 can (8 oz) crushed pineapple in juice
1 package (4 serving size) Jell-o Coconut Cream Flavor or Vanilla Flavor Instant Pudding and Pie Filling
1/3 cup Bacardi dark rum

Beat until well blended. Fold in:
1 container (9 oz) frozen whipped topping, thawed

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). - rec.food.recipes/hlcooper/1996