Umami
Umami

Grandma Nancy's Cookbook

Pina Colada Cake

8

servings

-

total time

Ingredients

1 package White Cake Mix (2-layer Size)

3 3/4 ounces Coconut Cream Instant Pudding Mix

1/3 cup Rum

4 eggs

1/4 cup oil

1/2 cup water

**FROSTING:

8 ounce can crushed pineapple in juice

3 3/4 ounce Coconut Cream Instant Pudding Mix

1/3 cup Rum

8 ounce cool whip

1 cup coconut

Directions

PREHEAT: bake in 350-degree oven for 25-30 minutes or until cake spring back when lightly touched. Don’ undertake. Cool in pans for 15 minutes; remove from pans and cool on rack.

1. Place all of the ingredients in mixing bowl, blend with mixer for 4 minutes at medium speed.

2. Pour into 2 greased 9-inch round cake pans

FROSTING: Blend pineapple, pudding mix , and rum together, beat until blended. Fold in Cool Whip. Spread between layers of cake and on top and sides, sprinkle with coconut. Refrigerate

8

servings

-

total time
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