Thursday, July 11, 2013

Pina Colada Rum Cake

I apologize for being gone for so long. I started teaching at a summer program for kids two weeks ago and it basically consumes my life, but in a good way. But I'll do my best to keep updating! 

I made this cake back in May when my friends and I decided to have a spontaneous baking session in the middle of the night during exam week. Always a good decision. It was super easy and tasted absolutely AMAZING. Great summer dessert because it's got a great light texture and subtle flavor! 

Pina Colada Rum Cake (via Allrecipes)

1 (18.25 ounce) package white cake mix
1 (3.5 ounce) package instant coconut
cream pudding mix
4 eggs
1/2 cup water
1/3 cup dark rum
1/4 cup vegetable oil
1 cup flaked coconut
1 (8 ounce) can crushed pineapple with
1 (3.5 ounce) package instant coconut
cream pudding mix
1 (8 ounce) container frozen whipped
topping, thawed
1 tablespoon dark rum
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round cake pans.
2. In a large bowl, combine the cake mix and instant pudding. Add the eggs, water, 1/3 cup rum and oil, mix well. Fold in the 1 cup coconut and spread the batter evenly into the prepared pans.
3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
4. To make the filling and frosting, stir together the second package of pudding and the pineapple, including the juice. Fold in the cool whip and more rum if desired. Fill and ice cake. Chill until serving time.    
 Note: I also used some crushed pineapple, lemon juice, and some brown sugar and made a filling to go inside the cake (see photo below; I cut one of the cakes in half and put the filling in that additional layer), in case you're interested in doing something like that as well! 


  1. Great post! I hope to see you in my blog sometimes. Thanks! I'm your new follower! Kisses from VV!!

  2. this cake sounds pretty awesome! xo