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Fran's Rum Cake With Pina Colada Frosting

  • 1serving

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Source: www.hungrymonster.comReport recipe

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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 package 2 layer size

  3. 1 package coconut cream --

  4. 4-serving size

  5. OR vanilla-flavored instant pudding and 4 eggs

  6. 1/2 cup water

  7. 1/4 cup vegetable oil

  8. 1 cup flaked coconut

  9. **PINA COLADA FROSTING**

  10. 8 ounces canned crushed pineapple in juice

  11. 1/3 cup dark rum

  12. 1 package coconut cream -- (4-serving size)

  13. OR vanilla flavored instant pudding and -- pie filling

  14. 8 ounces frozen whipped thawed topping

Instructions Jump to Ingredients ↑

  1. Blend together all ingredients except coconut in large mixing bowl; beat 4 minutes at medium speed of electric mixer.

  2. Pour into 2 greased, floured 9-inch layer cake pans; bake in preheated 350 F. oven 25 to 30 minutes, or until cake springs back when lightly pressed. (Do not underbake.)

  3. Cool in pan 15 minutes; remove and cool on racks.

  4. Fill and frost cake layers; sprinkle with coconut.

  5. Chill and serve. (Refrigerate leftover cake.)

  6. NOTE: If you use vanilla-flavored pudding, increase water to 3/4 cup.

  7. Pina Colada Frosting1. Combine all ingredients except whipped topping in a bowl; beat until well blended.

  8. Fold in thawed whipped topping.

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