recipe for a pina colada

Recipe For Pina Colada Cake
Are you one of those people who enjoy making and eating different flavors of pudding or gelatin? Or maybe, your children enjoy eating jello and all the different snacks you can make with it.
Children and adults alike have been fascinated with both pudding and gelatin desserts since their moms first started making them. Long ago a cook, most often the mother would have to stand over a hot stove all day to prepare flavored gelatins and delicious puddings for their families. Luckily, today we have the convenience of using instant puddings and gelatins to make all those wonderful snacks and desserts.
If you have never made a jello cake recipe you are in for a real treat. For instance you can make a scrumptious pina colada rum cake while using coconut cream and vanilla flavored instant puddings. You use it in the cake batter which you can make with a mix and then you add some more pudding while making the filling and frosting for this cake. You can decorate it by sprinkling it with flaked coconut and dress the cake up even more; you might want to top it with some maraschino cherries before serving.
Recipe for Pina Colada Rum Cake
You can store any left over cake in the refrigerator in a sealed container with a tight fitting lid.
What You Need
• 1/3 cup dark rum
• 1 package white cake mix
• 4 eggs
• ½ cup water
• 1 cup oil
• 1 package coconut cream jello instant pudding 4 ounce
• 1 cup flaked coconut
• 1 cup crushed pineapple and juice
• 1 package vanilla jello instant pudding 4 ounce
• 1/3 cup dark rum
• 1 container thawed whipped topping
How to Make It
Prepare two 9 inch cake pans by lightly greasing and flouring them and then set aside until needed.
Preheat oven to 350 degrees Fahrenheit.
Using a large mixing bowl and an electric mixer on medium speed, you will add the dark rum, white cake mix, eggs, water, oil and coconut cream jello instant pudding and then beat to combine. Beat mixture for about 4 minutes and then pour evenly into the two prepared 9 inch cake pans. Place in the preheated oven to bake for about 25 to 30 minutes or until the cake is done. Do not under bake the cake, bake until the middle of the cake springs back after lightly pressing it.
After baking the cake, remove it from the oven and allow it to cool for about 15 minutes and then turn the cakes out onto a rack to cool.
Mix the flaked coconut, crushed pineapple and juice, vanilla instant pudding and the remaining 1/3 cup dark rum. Fold in the thawed whipped topping until well blended.
Use this mixture for the cake filling and then use the remaining mixture to frost the entire cake. Sprinkle with coconut if you like for an old fashion yet beautiful presentation. Place in the refrigerator overnight to chill or for at least 3 to 4 hours before cutting and serving.