Pina Colada Cake

• 1 pkg. (not pudding kind) yellow cake mix
• 1 (3 3/4 oz.) pkg. instant vanilla pudding
• 1/2 c. non-alcoholic pina colada bottled drink mix
• 1/2 c. light rum
• 1/3 c. cooking oil
• 4 eggs
• 1/2 c. flaked coconut
• 1 qt. pineapple sherbet
• 1/2 c. light rum
• 1 (8 1/4 oz.) can crushed pineapple, drained

1. Follow directions for high altitude on cake mix.
2. In a large mixing bowl mix pina colada mix, 1/2 cup rum, oil and eggs.
3. Blend well.
4. Beat at medium speed for 2 minutes.
5. Fold in coconut.
6. Pour into well-greased and floured 2 x 9 x 13-inch pan.
7. Shake out excess flour.
8. Bake at 350u0b0 for 50 to 55 minutes.
9. Cool 15 minutes in pan.
10. Then invert to cool on rack.
11. Soften sherbet.
12. Blend in 1/2 cup rum.
13. Fold in pineapple and freeze.
14. Serve atop cake slices.

instant vanilla pudding, nonalcoholic, light rum, cooking oil, eggs, flaked coconut, pineapple sherbet, light rum, pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=410847 (may not work)