Pina Colada Cake with Bacardi Rum!

You will need the following for the cake part:

1/3 cup Bacardi dark rum (80 proof)
1 package JELLO Coconut Cream flavor Instant Pudding
1 package white cake mix
4 eggs
1/2 cup water
1/4 cup oil
1 cup coconut flakes

You will need the following for the frosting part:

1 8 ounce can of crushed pineapple - with juice
1 package of JELLO Coconut Cream flavor Instant Pudding
1/3 cup Bacardi dark rum (80 proof)
1 9 ounce tub of whipped cream topping
coconut flakes

First we will make the cake. To do this we:

(1) Grease and Flour 2 9-inch cake pans.

(2) Mix the rum, pudding mix, cake mix, eggs, water, and vegetable oil in a large bowl.

(3) Blend this mixture for 4 minutes at medium speed.

(4) Stir in the coconut.

(5) Pour the mix into the 2 cake pans.

(6) Bake these at 350 degrees for 25 to 30 minutes. You can test to see if it's done by sticking a tooth pick into the center and if it comes out clean, then the cakes can be taken out.

(7) Cool the cakes for 15 minutes before dumping them onto a wire rack to cool more.

While the cakes are cooling, we can now make the frosting:

(1) Mix the pineapples and juice, pudding mix, and rum in a bowl until they are well blended together.

(2) Add the whipped cream to the mix.

To prepare and frost the cake:

(1) Stack the 2 cooled cake layers and put a layer of frosting between the two.

(2) Spread the frosting around the entire cake.

(3) Sprinkle coconut around the entire cake.

That's it! Making a Pina Colada Cake is really not hard. After it has been frosted, place it in the refrigerator so it will be nice and cold when served.