Piña Colada Rum Cake

Ingredients

• 1 package white cake mix , 15.25 ounce
• 1 package instant coconut cream pudding mix , 3.5 ounce
• 4 large eggs
• 0.5 cups water
• 0.33 cups dark rum
• 0.25 cups vegetable oil
• 1 cup flaked coconut

Instructions

1. 1

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

2. 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.

3. 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.

4. 4

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

5. 5

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