Pina Colada Cake
- 1 box (18.25 Oz. Box) Yellow Cake Mix
- 4 whole Eggs
- 1 cup Vegetable Oil
- 2 cans (15 Oz. Can) Crushed Pineapple, Divided
- 1 box (large 5 Oz. Box) Vanilla Instant Pudding
- 8 ounces, weight Cool Whip
- 2 Tablespoons Pina Colada Mix
- 1 teaspoon Coconut Rum
- 2 cups Shredded Coconut
- Mix the cake mix, eggs, oil, and one of the cans of pineapple (*not drained*) until smooth. Pour into your cake pan of choice and bake at 350 degrees (F) - just follow the guidelines on the cake mix box for the type of pan you used, but 30 minutes is about right - until an inserted toothpick comes out clean. Let it cool completely.
- For the frosting, mix the pudding, Cool Whip, and remaining can of crushed pineapple (*drained well*). If desired, add pina colada mix and rum to taste. It's good without the booze, but it's PHENOMENAL with it.
- Frost the cake, and sprinkle with shredded coconut. Try not to swoon when you eat it.
eggs, vegetable oil, pineapple, vanilla, colada mix, coconut rum, coconut
Taken from tastykitchen.com/recipes/desserts/pina-colada-cake-2/ (may not work)