Pina Colada Rum Cake Good Recipes

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Pina Colada Rum Cake

"Delicious, wet chilled dessert with rum, coconut and whipped frosting."

Ingredients :

1 (18.25 ounce) package deal white cake blend
1 (3.Five ounce) package instantaneous coconut cream pudding blend
four eggs
half cup water
1/3 cup dark rum
1/four cup vegetable oil
1 cup flaked coconut
1 (8 ounce) can beaten pineapple with juice
1 (three.5 ounce) bundle instant coconut cream pudding blend
1 (eight ounce) container frozen whipped topping, thawed
1 tablespoon dark rum

Instructions :

Prep : 15M	Cook : 12M	Ready in : 55M

Preheat oven to 350 tiers F (175 degrees C). Grease and flour nine- inch spherical cake pans.
In a big bowl, integrate the cake mix and instantaneous pudding. Add the eggs, water, 1/3 cup rum and oil, blend well. Fold within the 1 cup coconut and unfold the batter calmly into the prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or till a toothpick inserted into the cake comes out easy. Allow to chill.
To make the filling and frosting, stir collectively the second one package of pudding and the pineapple, together with the juice. Fold in the cool whip and extra rum if favored. Fill and ice cake. Chill until serving time.

Notes :

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