Recipe - Bacardi Rum Pina Colada Cake

1 White cake mix (2 layer size
)
1 Coconut cream or vanilla
instant pudding (4 serv)
1 Eggs
One fourth cup Water
One fourth cup Wesson oil
1 cup Flaked coconut
1/3 cup Bacardi dark rum
Frosting
1 Coconut cream or vanilla ins
tant pudding (4 serv)
1/3 cup Bacardi dark rum
1 Can crushed pineapple (in
juice)
1 Container frozen whipped
topping, thawed

Blend all ingredients except coconut in large mixer bowl. Beat 4 minutes at
medium speed of electric mixer. Pour into two greased and floured 9inch
layer cake pans. Bake at 350øF for 25 30 minutes or until cake springs
back when lightly pressed. Do not under bake. Cool in pans for 15 minutes;
remove and cool on racks. Fill and frost; sprinkle with coconut. Chill.
Refrigerate leftover cake. Frosting: Combine all ingredients except whipped
topping in a bowl; beat until well blended. Fold in thawed whipped topping.

Reposted by Lois Flack, CYBEREALMKOOKNET, (315)7861120, Watertown, NY

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini