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| PINA COLADA CAKE | |
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1 pkg. white cake mix 1 pkg. (4 oz.) instant coconut cream pudding 4 eggs 1/2 c. water 1/3 c. light or dark rum 1/4 c. corn oil Combine all ingredients and beat on medium speed for 4 minutes. Pour into 2 greased and floured 9 inch cake pans. Bake at 350 degrees for 25 to 30 minutes. Cool slightly in pan, then remove and cool completely. Frost with Pina Colada Frosting. Refrigerate. PINA COLADA FROSTING: 1 (8 oz.) can crushed pineapple with juice 1 (4 oz.) pkg. instant coconut cream pudding 1/3 c. light or dark rum 1 (8 oz.) carton Cool Whip, thawed Combine first three ingredients and beat until well blended. Fold in thawed Cool Whip. | |
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recipe reviews #69106
Phyllis Logan (Maryland) says:
Have made this recipe many times in the past. However, the instant coconut cream pudding is no longer being manufactured. Any suggestions for substitutions?
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