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Pina Colada Cake

AlexandraAlexandra Linn

MJ’s

Ingredients

  • 1 (18.25 oz) package white cake mix
  • 1 small package instant vanilla pudding mix
  • 1/4 c. oil
  • 1/2 c. water
  • 1/3 c. rum (puerto rican light is best)
  • 4 eggs
  • 1 small (8.25 oz) can crushed pineapple, undrained
  • 1 c. shredded coconut
  • Frosting:
  • 1 small (8.25 oz) can crushed pineapple, undrained
  • 1/3 c. run
  • 1 small package instant vanilla pudding mix
  • 1 (8 oz) container Cool Whip
  • shredded coconut for topping cake

directions

  • 1

    Preheat oven to 350. In a bowl, mix cake mix, pudding, oil, water and rum. Add eggs, at a time, and beat well after each addition. Mix in pineapple, then fold in coconut.

  • 2

    Pour into greased pan. For a 9x13" cake bake 30 minutes. For layers, bake 25 minutes.

  • 3

    For Frosting: mix pineapple, rum and pudding. Beat until mixture thickens. FOdl in cool whip. Frost cake. Top with coconut.

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