Tuesday, April 29, 2014


I am slowly-but-surely sharing the recipes from dishes when the NNL Dinner Club met at our house earlier this month. I have shared Friend Kay's Sweet - Sour Coleslaw and the California Bean Dip I made for an appetizer. Friend Carol brought two desserts...Pina Colada Cake and Peanut Butter Cup Cakes. 

Today I am sharing the Pina Colada Cake.  It was really good and enjoyed by everyone but Jim (Kay's husband).....he doesn't like coconut.  



1      white cake mix
1      package coconut cream instant pudding mix (4 - serving size)
2      eggs
1/2   cup water
1/3   cup rum
1/4   cup oil


1      can (8 - oz) crushed pineapple
1      package coconut cream instant pudding mix (4 - serving size)
1/3   cup rum
1      8 - oz container frozen whipped topping

Preheat oven to 350 degrees F.  Grease and flour a 9 x 13 - inch pan.


Blend all of the ingredients for the cake in a large mixer bowl.  Beat 4 minutes at medium speed with an electric mixer.

Pour into prepared pan  and bake for 25 to 30 minutes.  DO NOT UNDERBAKE.

Cool cake completely.


Combine all of the frosting ingredients except the whipped topped.  Beat until ingredients are well blended.

Fold in the thawed whipped topping.

Frost the cake and store in an airtight container in the refrigerator.

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