Pina Colada Cake

1/3 cup pineapple juice
1 package coconut cream instant pudding
1 package white or yellow cake mix
4 eggs
1/2 cup water
1/4 cup oil
1/2 cup Angel Flake coconut
1 teaspoon rum flavoring
1 teaspoon butter flavoring
One 8-ounce can crushed pineapple with juice
1 package coconut cream instant pudding
1 teaspoon rum flavoring
8-ounce Cool Whip, thawed

Preheat oven to 350F. Blend all ingredients (except coconut) in large mixing bowl. Beat 4 minutes at medium speed. Add coconut. Pour into greased 9 x 12 inch baking pan. Bake 30-40 minutes or until cake springs back when lightly pressed. Do not over bake. Cool in pan 15 minutes.

Blend pineapple, pudding mix and rum flavoring. Spread on cooled cake. Add layer of Cool Whip.

Serves 12.

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Cajun Country -- New Iberia, Louisiana