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Piña Colada Rum Cake
Piña Colada Rum Cake
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
75 minutes
Chilled piña colada cake with rum, coconut, and creamy frosting.
Ingredients:
  • 1 (15.25 ounce) package white cake mix
  • 1 (3.5 ounce) package instant coconut cream pudding mix
  • 4 large eggs
  • 0.5 cup water
  • 0.33333298563957 cup dark rum
  • 0.25 cup vegetable oil
  • 1 cup flaked coconut
  • 1 (8 ounce) can crushed pineapple with juice
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 tablespoon dark rum
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C), then generously grease and flour two (9-inch) round pans.
  • Combine cake mix and instant pudding in a large bowl. Mix in eggs, water, rum, and oil until fully incorporated. Gently fold in coconut, then evenly spread batter in prepared pans.
  • Bake in the preheated oven for 25-30 minutes until a toothpick comes out clean. Allow to cool on a wire rack for 5 minutes, then run a knife around the edges to loosen. Carefully invert onto the wire rack and cool for another 30 minutes.
  • Prepare the frosting by mixing pineapple with its juices and instant pudding in a medium bowl. Gently fold in whipped topping and rum until well combined.
  • Spread a generous layer of frosting between the cake layers and all around the top and sides. Chill in the refrigerator until you're ready to serve.

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