Bacardi Rum Pina Colada Cake

Course :	Cakes
From:	HungryMonster.com
Serves:	1

Ingredients:

1	package	white cake mix (2-layer cake size)
1	package	Jell-O Coconut Cream Flavor -- 3 3/4 ounces or
1	package	Jell-O Vanilla Instant Pudding -- see note
4	large	eggs
1/4	cup	water
1/3	cup	Bacardi Dark Rum (80 proof)
1/4	cup	oil
1	cup	flaked coconut
		---FROSTING
8	ounces	crushed pineapple in juice
1	package	Jell-O Coconut Cream Flavor or
1	package	Jell-O Vanilla Instant Pudding
1/3	cup	Bacardi Dark Rum (80 proof)
9	ounces	frozen whipped topping -- thawed

Preparation:

Blend all ingredients except coconut in large mixer bowl. Beat 4 minutes at medium speed. Pour into 2 greased and floured 9-inch layer pans. Bake at 350F degrees for 25 to 30 minutes or until cake springs back when lightly pressed. Do not underbake. Cool in pan for 15 minutes; remove and cool on racks. Fill and frost; sprinkle with coconut. Chill. Refrigerate leftover cake. Frosting: Combine all ingredients except whipped topping in a bowl; beat until well blended. Fold in thawed whipped topping.

Nutritional Information:

880 Calories (kcal); 72g Total Fat; (72% calories from fat); 23g Protein; 38g Carbohydrate; 748mg Cholesterol; 226mg Sodium