Recipe: Pina Colada Cake and Frosting (using cake mix and rum, 2-layer)

PINA COLADA CAKE

1 (2-layer-size) pkg. white cake mix
1 (4-serving-size) pkg. coconut cream instant pudding
4 eggs
1/2 cup water
1/3 cup light or dark rum
1/4 cup oil
Pina Colada Frosting (recipe follows)
1 cup flaked coconut (for topping)

Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) layer cake pans.

Combine all ingredients except frosting and flaked coconut in large mixer bowl. Beat 4 minutes at medium speed on electric mixer. Pour into prepared pans.

Bake at 350 degrees F for 25-30 minutes or until top springs back when touched. Cool in pans 15 minutes, then remove and cool on racks.

Fill and frost with Pina Colada Frosting (recipe follows); sprinkle with coconut. Refrigerate any leftover cake.

PINA COLADA FROSTING

1 (8 oz.) can crushed pineapple and its juice
1/3 cup light or dark rum.
1 (4-serving-size) package of coconut cream instant pudding
1 (7-9 oz.) container frozen whipped topping, thawed

In a medium bowl, combine pineapple, rum and (dry) pudding mix. Beat until blended, then fold in whipped topping.

Makes 1 (9-inch, 2-layer) cake, 10 servings
Source: EBWaters