Be the first to Ingredients:
- Cake:
- 1 (approx. 18.25 ounces) box white cake mix
- 1 small package (4 serving size) vanilla or French vanilla instant pudding mix
- 1/4 cup vegetable oil
- 1/2 cup water
- 1/3 cup light rum
- 4 eggs
- 1 can (8 ounces) crushed pineapple, undrained
- 1 cup flaked coconut
- .
- Frosting:
- 1 can (8 ounces) crushed pineapple, undrained
- 1/3 cup light rum
- 1 small package (4 serving size) vanilla or French
- vanilla instant pudding mix
- 1 container (8 ounces) Cool Whip
- coconut to taste, toast* if desired
Preparation:
Grease and flour a 13 x 9-inch pan or two round 8-inch layer cake pans. Preheat oven to 350°. Mix cake mix, pudding, oil, water and rum. Add eggs, one at a time, beating well after each addition. Stir in pineapple then fold in coconut. Bake for 25 to 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Frosting:
Mix crushed pineapple, rum, and vanilla instant pudding. Beat until it thickens. Fold in 1 container of Cool Whip. Frost cake and sprinkle top with coconut or toasted coconut.
*
To toast coconut:
Spread coconut in shallow pan. Bake at 350° for about 15 minutes, stirring frequently, until lightly browned.
More Pineapple Cakes
Janet's Pina Colada Cake
Pineapple Angel Cake
Hummingbird Cake II
Pineapple Upside Down Cake
Judy's Pineapple Cake
Pineapple Pound Cake
Banana Pineapple Cake
Pineapple Coffee Cake
Pineapple Loaf Cake
Banana Pineapple Bread
Pineapple Recipes Index
Cake Recipes Index
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