Toaster Oven Cakes :: Cakes with Mixes

 

Coconut Cream Rum Cake with Pina Colada Frosting

1 (18.25 oz.) box white cake mix
1 sm. box coconut cream instant pudding and pie filling
4 eggs
1/2 C. water
1/3 C. dark rum
1/4 C. canola oil
1 C. flaked coconut

Preheat oven to 350 degrees F. Grease and flour two 9-in. layer cake pans.

Blend together all ingredients except coconut in lrg. mixing bowl; beat 4 min. at med. speed of electric mixer. Pour into prepared cake pans. Bake for 25 to 30 min., or until cake springs back when lightly pressed (DO NOT UNDER-BAKE).

Cool in pan 15 min.; remove and cool on racks.

Fill and frost cake layers; sprinkle with coconut. Chill and serve. Refrigerate leftover cake.

Pina Colada Frosting
1 (8 oz.) can crushed pineapple in juice
1/3 C. dark rum
1 sm. box coconut cream instant pudding and pie filling
1 (8 oz.) container Cool Whip, thawed

Combine all ingredients except whipped topping in a bowl; beat until well blended. Fold in Cool Whip.