Pina Colada Cake
Ingredients
1 box (2 layer size) white cake mix
1 box (4 serving size) coconut cream instant pudding
4 eggs
1/2 C. water
1/4 C. light or dark rum
1/4 C. oil
1 C. flaked coconut
Cooking Instructions
Blend all ingredients except coconut in large mixing bowl. Beat for 4 minutes at medium speed on electric mixture. Pour into 2 greased and floured 9 inch layer pans. Bake at 350 degrees for 25-30 minutes or until top springs back when touched. Cool in pans 15 minutes, then remove and cool on wire racks. Fill and frost with Pina Colada Frosting; sprinkle with coconut. Refrigerate any leftover cake. Pina colada frosting – In medium bowl, combine one 8-ounce can of crushed pineapple and its juice, one 4-serving size box of coconut cream instant pudding, and 1/3 C. light or dark rum. Beat until blended. Fold in a thawed 7 to 9 ounce container of frozen whipped topping.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)