Piña Colada Rum Cake

Recipe View Preheat & Prep (10 minutes): Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.

Recipe View Combine Cake Ingredients (10 minutes): In a large mixing bowl, combine the white cake mix and instant coconut cream pudding mix. Add the eggs, water, rum, and vegetable oil. Mix well until all ingredients are thoroughly combined into a smooth batter.

Recipe View Fold & Transfer (5 minutes): Gently fold in the flaked coconut into the batter. Divide the batter evenly between the two prepared cake pans, spreading it out to ensure even baking.

Recipe View Bake (25-30 minutes): Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. This indicates that the cakes are fully baked.

Recipe View Cool (35 minutes): Once baked, cool the cakes on a wire rack for 5 minutes before inverting them onto the rack. Allow the cakes to cool completely, about 30 minutes, before frosting.

Recipe View Make Frosting (10 minutes): In a medium bowl, combine the crushed pineapple (with its juice) with another package of instant coconut cream pudding mix. Fold in the thawed whipped topping and the remaining tablespoon of rum until everything is well incorporated.

Recipe View Frost & Chill (20 minutes + chilling time): Generously fill and frost the cooled cake layers with the prepared frosting. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the frosting to set.