Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Pina Colada Rum Cake
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- #65373
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 package (18.25 ounce size) white cake mix
1 package (3.5 ounce size) instant coconut cream pudding mix
4 eggs
1/2 cup water
1/3 cup dark rum
1/4 cup vegetable oil
1 cup flaked coconut
1 can (8 ounce size) crushed pineapple with juice
1 package (3.4 ounce size) instant coconut cream pudding mix
1 container (8 ounce size) frozen whipped topping, thawed
1 tablespoon dark rum
directions
Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
In a large bowl, combine the cake mix and instant pudding. Add the eggs, water, 1/3 cup rum and oil, mixing well. Fold in the 1 cup coconut and spread the batter evenly into the prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
To make the filling and frosting, stir together the second package of pudding and the pineapple, including the juice. Fold in the whipped topping and more rum if desired. Fill and ice cake.
Chill until serving time.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
May 14, 2011
I have been making a cake like this for years for our family reunion...the cake I used to make had more rum in the batter plus the "frosting". But everything else is almost the same...I love this cake, if you love coconut and pineapples, then you will enjoy this