Bacardi Pina Colada Cake - cooking recipe

Ingredients

cake
1 package white cake mix
1 (4 ounce) package instant coconut cream pudding mix
1/3 cup dark rum
4 eggs
1/2 cup water
1/4 cup oil
frosting
1 (8 ounce) can crushed pineapple, in juice
1 (4 ounce) package instant coconut cream pudding mix
1/3 cup dark rum
1 (9 ounce) container frozen whipped topping, thawed

Preparation

Preheat oven to 350 degrees F.
Grease and flour 2 9-inch layer pans.
Blend cake mix (dry), pudding (dry), eggs, water, rum, and oil in large mixer bowl on low speed, constantly scraping bowl, until moistened, about 1/2 minute.
Beat on medium speed, scraping bowl frequently, 3 minutes.
Pour batter into prepared pans.
Bak 25 to 30 minutes or until toothpick inserted in center of cake comes out clean.
Cool 15 minutes.
Remove pans; cool completely.
Fill and frost layer cake.
Sprinkle with coconut.
Refrigerate cake (and any leftover cake).
FROSTING: Combine crushed pineapple in juice, rum, and pudding; beat till well blended.
Fold in whipped topping.