Serves: 5
Total Calories: 581
Mix cake mix, pudding, oil, water, and rum. Add eggs, one at a time, and beat well after each addition. Mix in pineapple. Then fold in coconut. Bake in a 350° oven for 30 minutes. Makes sheet or layer cake (bake layers 25 minutes).
Piña Colada Frosting:
Mix crushed pineapple, rum, and vanilla instant pudding. Beat until it thickens. Fold in 1 container of Cool Whip. Frost cake and top with coconut.
This Piña Colada Cake recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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