Post by Admin on Jul 15, 2005 1:08:38 GMT 10
PINA COLADA PUDDING CAKE
1/3 c. light rum
1 small pkg. coconut or vanilla* instant pudding
1 pkg. white cake mix
4 eggs
1/2 c. water
1/4 c. oil
1 c coconut
1/3 c. milk
1 (8 oz.) can crushed pineapple with juice
1 small pkg. vanilla instant pudding
1 large carton Cool Whip
1 c. coconut
Blend rum, pudding, cake mix, eggs, water and oil in mixing bowl and beat 4 minutes.
Pour into 2 greased and floured 9-inch cake pans.
Bake at 350°F for 25 to 30 minutes or until cake springs back when lightly pressed.
Do not underbake.
Cool completely. frost; sprinkle with coconut.
*With vanilla flavor instant pudding, increase water to
3/4 cup and add 1 cup flaked coconut to batter.
1/3 c. light rum
1 small pkg. coconut or vanilla* instant pudding
1 pkg. white cake mix
4 eggs
1/2 c. water
1/4 c. oil
1 c coconut
1/3 c. milk
1 (8 oz.) can crushed pineapple with juice
1 small pkg. vanilla instant pudding
1 large carton Cool Whip
1 c. coconut
Blend rum, pudding, cake mix, eggs, water and oil in mixing bowl and beat 4 minutes.
Pour into 2 greased and floured 9-inch cake pans.
Bake at 350°F for 25 to 30 minutes or until cake springs back when lightly pressed.
Do not underbake.
Cool completely. frost; sprinkle with coconut.
*With vanilla flavor instant pudding, increase water to
3/4 cup and add 1 cup flaked coconut to batter.