Piña Colada Rum Cake

Delicious, moist, chilled piña colada cake with rum, coconut, and whipped frosting.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 427 Calories

Ingredients

• 4 large eggs
• 1 cup flaked coconut
• 1 (8 ounce) can crushed pineapple with juice
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 tablespoon dark rum
• 1 (3.5 ounce) package instant coconut cream pudding mix
• 1 (15.25 ounce) package white cake mix
• 0.25 cup vegetable oil
• 0.5 cup water
• 0.33333298563957 cup dark rum

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two (9- inch) round pans.

Step 2

Stir together cake mix and instant pudding in a large bowl. Add eggs, water, rum, and oil; mix until well combined. Fold in coconut and spread batter evenly into the prepared pans.

Step 3

Bake in the preheated oven until a toothpick inserted into the center of cakes comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto the wire rack. Let cool, about 30 minutes.

Step 4

Make frosting: Combine pineapple including juice with instant pudding in a medium bowl. Fold in whipped topping and rum until incorporated.

Step 5

Fill and frost cooled cake layers with frosting. Store in the refrigerator until serving time.