Pina Colada Pudding Cake

1/3 cup dark rum
1 package (4 ounce) Jello coconut/cream flavored
Instant Pudding and Pie filling
1 package (2 layer size) white cake mix
4 eggs
1/2 cup water
1/4 cup oil
1 cup flaked coconut

Blend all the ingredients except the coconut in a large bowl. Mix for 4 minutes at medium speed. Pour into 2 greased and floured 9 inch layer cake pans. Bake at 350° for 25-30 minutes.

Pina Colada frosting:
Combine one 8 ounce can crushed pineapple (plus the juice) and one package Jello coconut/cream Instant Pudding and Pie filling 1/3 cup dark rum

Beat until well blended. Fold in one (9 ounce) carton of whipped topping. Frost the cake. Sprinkle with coconut.
JL in South Jersey

http://www.nancyskitchen