I found out really quick when I started with this blog, that anything with the words "Pina Colada" in it goes over big! I think we all like anything tropical sounding or tasting and when you call something 'Pina Colada" that is what you expect. This cake won't disappoint! It's a great cake for the holidays also and with Easter coming up, this would be perfect! Here is what you will need:
1 pkg. white cake mix
1 (3 oz.) instant coconut cream pudding mix
1/2 cup Sprite or 7Up
1/4 cup vegetable or canola oil
1/3 cup dark Bacardi rum
8 oz. can of crushed pineapple
1 (3oz.) box of instant coconut cream pudding
1/3 cup dark Bacardi rum***
8 oz. frozen whipped topping ( Cool Whip)
1 cup flaked coconut
***If you are serving this cake to children, you can substitute 2 tsp. of rum extract and 1/4 cup milk for the actual Bacardi rum in the frosting since it is not cooked and the rum does not dissipate like it does in the cake.
Preheat oven to 350 degrees.
Combine all of the cake ingredients in a large mixing bowl. Beat with an electric mixer at medium speed for 4 minutes.
Pour into two 9 inch round cake pans you have sprayed with nonstick baking spray. I also line mine with parchment paper that is also sprayed.
Place in oven and bake 25 to 30 minutes. Cool for 15 minutes in the pan. Turn onto a wire rack and cool completely.
To make your frosting, combine the pineapple (do not drain), rum, and pudding mix until well blended. Fold in the whipped topping.
Stack and frost the cake. Sprinkle the flaked coconut just over the top.
Slice and serve! Refrigerate leftovers!