The Piña Colada Pineapple Rum Cake is one of our all-time most popular dessert recipes. Serve up tropical flavors any time of the year! The taste is even better the day after baking.

So quick. So easy. So delicious!

CAKE

Ingredients1 package (3.4 ounces) coconut cream instant pudding1 package white or yellow cake mix1 cup flaked coconut1/3 cup rum1/2 cup water1/4 cup vegetable oil4 eggs

Instructions

1. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
2. In a bowl, blend all ingredients. Mix for about 4 minutes. Pour into prepared pans and bake for 25-30 minutes. Cool for 30 minutes before frosting.

FROSTING

Ingredients1 package (3.4 ounces) coconut cream instant pudding1 cup crushed pineapple1/3 cup rum1 container (12 ounces) Cool Whipcoconut, for toppingpineapple rings, for toppingcherries, for topping

Instructions

1. In a bowl, mix together pudding, pineapple, and rum until well blended. Fold in the Cool Whip.
2. Frost each layer generously, including the top and sides. Sprinkle coconut over the top of the cake. Pat dry the pineapple and cherries and place on top.
3. Chill cake.