Bacardi Rum Pina Colada Cake
1 (18.25 ounce) box white cake mix
2 (3.4 ounce) boxes instant coconut cream or vanilla pudding mix, divided
4 eggs
1/4 cup water
2/3 cup bacardi dark rum (80 proof), divided
1/4 cup vegetable oil
1 cup flaked coconut
1 (8 ounce) can crushed pineapple, undrained
1 (8 ounce) tub frozen whipped topping, thawed
Preheat oven to 350. In bowl, combine cake mix, 1 box pudding mix, eggs, water, 1/3 cup rum and oil. Beat with mixer on MEDIUM for 4 minutes. Pour into two greased and floured (9-inch) round cake pans. Bake for 25 to 30 minutes, or until cake springs back when lightly touched in center. Cool in pan for 15 minutes. Remove and cool on wire rack. In another bowl, combine pineapple, 1 box pudding mix and 1/3 cup rum. Beat with mixer until well blended. Fold in whipped topping.Fill and frost cake. Sprinkle with coconut. Chill. Refrigerate leftovers.