A loyal reader claims that this family recipe for Piña Colada Pineapple Rum Cake is “to die for.” The cake serves up a taste of the tropics for any day of the week. The flavor is even better the day after baking.
CAKE
Ingredients
1 package (3.4 ounces) coconut cream instant pudding
1 package white or yellow cake mix
1 cup flaked coconut
1/3 cup rum
1/2 cup water
1/4 cup vegetable oil
4 eggs
Instructions
Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
In a bowl, blend all ingredients. Mix for about 4 minutes. Pour into prepared pans and bake for 25-30 minutes. Cool for 30 minutes before frosting.
FROSTING
Ingredients
1 package (3.4 ounces) coconut cream instant pudding
1 cup crushed pineapple
1/3 cup rum
1 container (12 ounces) Cool Whip
coconut, for topping
pineapple rings, for topping
cherries, for topping
Instructions
In a bowl, mix together pudding, pineapple, and rum until well blended. Fold in the Cool Whip.
Frost each layer generously, including top and sides. Sprinkle coconut over the top of the cake. Pat dry the pineapple and cherries and place on top.
Chill cake.
