Rum Pudding Cake

  • 1/3 cup dark rum (80 proof)
  • 1 pkg (4-serving) coconut cream flavor or vanilla flavor instant pudding filling
  • 1 pkg (2-layer) white cake mix
  • 4 eggs
  • 1/2 cup water
  • 1/4 cup oil
  • 1 cup flaked coconut

Blend all ingredients except coconut in large mixer bowl. Beat 4 minutes at medium speed of electric mixer. Pour into 2 greased and floured 9-inch layer pans. Bake at 350 degrees for 25-30 minutes or until cakes spring back when lightly pressed. DO NOT UNDERBAKE. Cool in pan 15 mintues; remove and cool on racks. Fill and frost; sprinkle with coconut. Chill. Refrigerate leftover cake.

Frosting: Combine 1 can (8-oz) crushed pineapple in juice, 1 pkg (4-serving) coconut cream flavor or vanilla flavor instant pudding and 1/3 cup dark rum in bowl; beat until well blended. Fold in 1 container (9-oz) frozen whipped topping, thawed.

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