Pina Colada Cake

1/3 cup pineapple juice
1 package coconut cream instant pudding
1 package white or yellow cake mix
4 eggs
1/2 cup water
1/4 cup oil
1/2 cup Angel Flake coconut
1 teaspoon rum flavoring
1 teaspoon butter flavoring
Frosting:
One 8-ounce can crushed pineapple with juice
1 package coconut cream instant pudding
1 teaspoon rum flavoring
8-ounce Cool Whip, thawed

Preheat oven to 350F. Blend all ingredients (except coconut) in large mixing bowl. Beat 4 minutes at medium speed. Add coconut. Pour into greased 9 x 12 inch baking pan. Bake 30-40 minutes or until cake springs back when lightly pressed. Do not over bake. Cool in pan 15 minutes.

Frosting:
Blend pineapple, pudding mix and rum flavoring. Spread on cooled cake. Add layer of Cool Whip.

Serves 12.


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Cajun Country -- New Iberia, Louisiana