Pina Colada Cake
INGREDIENTS
- CAKE:
- 1 Box White cake mix
- 1 small box Jello brand Vanilla or
- coconut cream instant pudding mix
- 4 eggs
- 1/2 teaspoon coconut extract
- 3/4 cup water
- 1/4 vegetable oil
- 2 tablespoons rum extract
- ** If using vanilla pudding add 1/2 teaspoon of coconut extract
- FROSTING:
- 1 (8 ounce) can crushed pineapple (In Juice)
- 1 small box Jello brand Vanilla or
- coconut cream instant pudding mix
- 1/3 cup water
- 1(8ounce) container whipped topping
- ** If using vanilla pudding add 1/4 teaspoon of coconut extract
- 1 cup coconut ( for topping only)
DIRECTIONS
- Blend all cake ingredients and beat at med for at least 4 minutes.
- Pour into 2 8 or 9 inch layer pans.
- Bake at 350 degrees for 25- 30 minutes or until toothpick inserted comes out clean.
- Cool on wire racks.
- FROSTING:
- Combine all ingredients (except the 1 cup of coconut) beat until well blended.
- Frost cake and sprinkle top and sides with the coconut.