Pina Colada/Pineapple Rum ("'To Die For") cake

A recipe borrowed from my former brother-in-law’s family. Especially good to serve with Easter dinner or another festive occasion. Adds color and has become the favorite among many of my friends. ⅓ cup rum 1 package coconut cream instant pudding 1 package white or yellow cake mix 4 eggs ¼ cup corn/vegetable oil 1 cup flaked coconut ½ cup water Blend all ingredients, beating for about four (4) minutes. Pour into two greased and floured 9-inch round cake pans. Bake 25-30 minutes at 350° F. Cool 30 minutes. Add frosting. Chill. FROSTING 1 package coconut cream instant pudding 1 cup crushed pineapple (in own juice) ⅓ cup rum 1 12-ounce container of Cool Whip Beat first three ingredients until well blended. Then fold in the Cool Whip. Frost each layer generously, including top and sides. Sprinkle coconut on top. Add pineapple pieces (pineapple slices cut into 1-inch side pieces) and red cocktail cherries (cut in half) to decorate top (option: first layer, too). Chill. NOTE: Drain and pat down pineapple and cherry pieces before adding, so that they are not too wet when placed on top of Cool Whip “frosting”. CHEF OWEN WAVRINEK SAYS: “IT TASTES EVEN BETTER THE NEXT DAY!!”




Serves 8-10 people

Preparation Method


Leave a Comment