Bacardi Pina Colada Pudding Cake

Ingredients

• 1/3 cup Bacardi dark rum
• 1 small box instant pudding, coconut cream or vanilla*
• 1/4 cup vegetable oil
• 1 (18.25 ounce) box white cake mix*
• 4 eggs
• 1/2 cup water
• 1 to 2 cup flaked coconut (amount depends on flavor of pudding)

Instructions

1. Blend all ingredients except coconut in a bowl. Beat for 4 minutes at medium speed.
2. Pour into two greased 9-inch cake pans.
3. Bake at 350 degrees F for 25 to 30 minutes. Do not under-bake.
4. Cool in pans for 15 minutes; remove; cool on racks.
5. Frost with favorite frosting.
6. Sprinkle with coconut.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

* With vanilla pudding, increase water to 3/4 cup and add 1 cup coconut to batter.