Bacardi Pina Colada Cake

• 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

1. Preheat oven to 350 degrees F.
2. Grease and flour 2 9-inch layer pans.
3. 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.
4. Beat on medium speed, scraping bowl frequently, 3 minutes.
5. Pour batter into prepared pans.
6. Bak 25 to 30 minutes or until toothpick inserted in center of cake comes out clean.
7. Cool 15 minutes.
8. Remove pans; cool completely.
9. Fill and frost layer cake.
10. Sprinkle with coconut.
11. Refrigerate cake (and any leftover cake).
12. FROSTING: Combine crushed pineapple in juice, rum, and pudding; beat till well blended.
13. Fold in whipped topping.

cake, white cake, instant coconut cream pudding, dark rum, eggs, water, oil, frosting, pineapple, instant coconut cream pudding, dark rum, frozen whipped topping

Taken from www.food.com/recipe/bacardi-pina-colada-cake-27819 (may not work)