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Pina Colada Cake

Author/Submitted by:
Servings: 6
Categories: Cakes / Desserts

1    Box (2-layer size) white
    -cake mix
1    Box (4 serving size) coconut
    -cream instant pudding
4    Eggs
1/2  c  Water
1/4  c  Light or dark rum
1/4  c  Oil
1  c  Flaked coconut

Blend all ingredients except coconut in large mixing bowl. Beat 4 minutes at medium speed on electric mixture. Pour into 2 greased and floured 9 inch layer pans. Bake at 350 F for 25-30 minutes or until top springs back when touched. Cool in pans 15 minutes, then remove and cool on wire racks. Fill and frost with Pina Colada Frosting; sprinkle with coconut. Refrigerate any left-over cake. PINA COLADA FROSTING: In medium bowl, combine one 8-oz can of crushed pineapple and and its juice, one 4-serving size size box of coconut cream instant pudding, and 1/3 cup light or dark rum. Beat until blended. Fold in a thawed 7 to 9 oz container of frozen whipped topping. From Best Recipes Magazine, Sept/Oct 1991

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