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Piña Colada Cake

2016-08-08
  • Servings: 12
  • Prep Time: 20m
  • Cook Time: 30m
janet

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Nutritional Info

This information is per serving.

  • Calories

    300

  • Total Fat

    8 g

  • Saturated Fat

    4 g

  • Cholesterol

    65 mg

  • Sodium

    332 mg

  • Potassium

    53 mg

  • Carbohydrates

    45 g

  • Dietary Fiber

    0 g

  • Sugars

    24 g

  • Protein

    4 g

Ingredients

  • 1 white cake mix
  • 1 package (3 ounces) instant coconut pudding
  • 4 eggs
  • 1/2 cup water
  • 1/4 cup oil
  • 1/3 cup dark rum

Ingredients (frosting)

1 can (8 ounces) crushed pineapple in juice

1 package (3 ounces) instant coconut pudding

1/3 cup dark rum

1 container (9 ounces) Cool Whip, thawed

Method

Step 1

Blend all cake ingredients together for 4 minutes at medium speed. Pour into 2 greased and floured 9-in. pans. Bake at 350° for 25 to 30 minutes. Do not underbake.

Step 2

For frosting, beat together pineapple, pudding and rum until well blended. Fold in Cool Whip.

Step 3

Frost and layer the cakes.

Note: Vanilla pudding can be used for the cake, but increase the water to 3/4 cup and add 1 cup of flaked coconut to the batter.

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