PINA COLADA PUDDING CAKE
- Cooking Time: 25 to 30
- 1/3 cup rum (80 proof)
- 1 pkgs. (4-serv. size) Jell-O Coconut Cream or Vanilla Instant Pudding Mix
- 1 pkg. (2-layer size) white cake mix
- 4 eggs
- 1/2 cup water
- 1/4 cup oil
- 1 cup flaked coconut
Blend all ingredients, except coconut in large mixer bowl (with vanilla pudding mix, increase water to 3/4 cup and add 1 cup flaked coconut to batter.) Beat 4 minutes at medium speed.
Pour into 2 greased and floured 9” layer pans.
Bake at 350 degrees for 25 to 30 minutes, or until cake springs back when lightly touched. Do not under bake.
Cool cake in pan for 15 minutes. Remove and cool on rack.
Fill and frost. Sprinkle with coconut and refrigerate.