1 pkg white cake mix
1 can pineapple with juice, (8 oz), crushed
⅓ cup light rum
1 cup coconut
1 large whip, cool
1 pkg coconut , see note, or vanilla instant pudding
1 pkg vanilla instant pudding, or small package
½ cup water
⅓ cup milk
¼ cup oil
4 eggs
Blend rum, pudding, cake mix, eggs, water and oil in mixing bowl and beat for 4 minutes.
Pour into 2 greased and floured 9-inch cake pans.
Bake at 350 degrees F for 25 to 30 minutes or until cake springs back when lightly pressed.
Do not under-bake.
Cool completely.
Frost. Sprinkle with coconut.
Note: With vanilla flavor instant pudding, increase water to 3/4 C. and add 1 cup flaked coconut to batter.
Sugar: 4g
:
Calcium: 20mg
Calories: 118kcal
Carbohydrates: 5g
Cholesterol: 55mg
Fat: 9g
Fiber: 1g
Iron: 1mg
Potassium: 76mg
Protein: 2g
Saturated Fat: 3g
Sodium: 27mg
Vitamin A: 100IU
Vitamin C: 2mg
