Combine cake mix, pudding mix, 1/2 cup pina colada mix, rum, oil and eggs in bowl; mix well.
Pour into greased 10-inch Bundt pan.
Bake at 350\u00b0 for 50 to 55 minutes.
Remove to wire rack to cool slightly.
Blend confectioners sugar and 1 to 2 tablespoons pina colada mix in bowl; drizzle over cake.
Yields 16 servings.
Mix cake according to directions.
While cake is baking, mix together condensed milk and pina colada.
While cake is still warm, punch holes, with a spoon handle, every 1 to 1 1/2-inches over cake.
Drizzle milk and pina colada mixture over top, filling holes.
Repeat.
Spread whipped cream over the cake and sprinkle with coconut.
Prepare cake mix according to directions on box. Bake in a 9 x 13 x 2-inch pan. While cake is still warm, poke holes in it. Pour pina colada mix very slowly over cake until all liquid is absorbed. Repeat with Eagle Brand milk. Cover with Cool Whip. Sprinkle with coconut. Refrigerate.
Cook cake by directions on box.
Poke holes in top of cake when done.
Pour milk and pina colada mix over cake.
Top with Cool Whip.
Sprinkle coconut over Cool Whip.
While cake is hot, mix pina colada and Eagle Brand milk together and punch holes in cake with toothpick; pour over cake very slowly so it can soak in.
Use only half on this or it will be too soggy.
Cool in refrigerator, then ice with Cool Whip and sprinkle coconut on top.
Keep refrigerated.
Bake cake as directed on box.
Take out of pans to cool.
Mix milk and pina colada mix.
Poke holes in cake and pour mixture over cake while cake is still warm.
When cool, put together with Cool Whip and coconut.
Keep refrigerated until ready to eat.
Bake cake as directed on box for a 9 x 13 inch cake.
As soon as it comes out of the oven, punch holes all over the top of the cake with a meat fork (try not to hit bottom, but if you do, it's alright). Mix condensed milk and Pina Colada mix together and pour over cake.
Chill overnight.
Before serving, frost with whipped dessert topping (Cool Whip (TM) ) and sprinkle with coconut.
Follow directions for high altitude on cake mix.
In a large mixing bowl mix pina colada mix, 1/2 cup rum, oil and eggs.
Blend well.
Beat at medium speed for 2 minutes.
Fold in coconut.
Pour into well-greased and floured 2 x 9 x 13-inch pan.
Shake out excess flour.
Bake at 350\u00b0 for 50 to 55 minutes.
Cool 15 minutes in pan.
Then invert to cool on rack.
Soften sherbet.
Blend in 1/2 cup rum.
Fold in pineapple and freeze.
Serve atop cake slices.
Make a white cake.
Immediately punch holes in cake.
Pour one can of condensed milk and 1/2 can pina colada mix over it. Let set overnight.
When ready to serve, cover with Cool Whip and sprinkle on frozen coconut.
Bake cake according to directions, using 9 x 13-inch pan. Punch holes in baked cake with handle of wooden spoon while cake is still warm.
Mix Eagle Brand milk, pina colada mix and pineapple together.
Pour over warm cake.
When chilled, frost with Cool Whip and sprinkle with coconut.
Keep refrigerated.
Bake cake mix as directed on package.
Cool completely.
Using wooden spoon handle, poke random holes in cake top.
Pour pina colada drink mixer over top of cake, filling holes.
Spread pineapple over cake top, covering completely.
Frost with Cool Whip.
Combine cake mix, oil, eggs, sour cream and cream of coconut and beat.
Pour into 2 greased and floured 8 or 9-inch cake pans. Bake 30 minutes at 350\u00b0.
Cool in pans for 15 minutes.
Remove cake from pans, cool completely and frost with Pina Colada Frosting.
Bake cake as directed on box.
While cake is still hot, poke holes in it with spoon.
Mix pina colada and milk; spoon into holes in cake.
When cake has cooled, cover with Cool Whip and sprinkle with coconut.
Refrigerate.
Bake cake as directed on cake mix package in 9 x 13-inch pan. Poke holes in cake.
Mix pina colada and Eagle Brand milk and pour over cake.
Let cool.
Spread can of pineapple over cake, then spread Cool Whip.
Sprinkle coconut on top (optional).
Bake yellow cake mix in greased and floured sheet pan.
Leave in pan.
Cool.
Punch holes with fork.
Mix milk and creme of coconut pina colada and pour over cake.
Mix frozen coconut and Cool Whip and top cake.
Chill.
Mix and bake cake according to instructions on box.
After the cake has baked; make holes in the cake and pour the Eagle Brand milk and pina colada over the hot cake.
After it has cooled, spread Cool Whip over the cake and sprinkle it over with the coconut.
Cook cake mix according to directions on box.
Cool; punch holes in cake with a fork.
Pour Eagle Brand milk and cream of coconut pina colada mix over cake.
(If desired, put strawberries on top of cake and then cover with Cool Whip and sprinkle coconut on top.)
Refrigerate.
Cook white cake as directed.
Remove cake from oven and punch holes in it with a wooden spoon.
Pour Pina Colada mix over hot cake until holes are full.
Let cake cool.
Top with Cool Whip and coconut.
The longer the cake sits, the better.
Bake cake mix in a 9 x 13-inch pan at 350\u00b0 according to the package directions.
While cake is still hot, punch holes in it with a knife or fork. Pour condensed milk and pina colada mixture over cake. Cool for 2 hours.
Spread Cool Whip and top with coconut. Keep refrigerated.
Bake cake as directed in a 9 x 13 inch pan.
As soon as it comes out of oven, punch holes all over the top with a meat fork (try not to hit bottom, but it's alright if you do).
Mix condensed milk and pina colada mix together and pour over cake.
Chill overnight.
Before serving, frost with whipped dessert topping.