Pina Colada Dessert
1 pkg. Pillsbury Plus Yellow Cake Mix
1 cup water
1/3 cup oil
1 tsp. rum extract
1 pkg. (3 1/2-oz.) instant vanilla pudding mix
1 can (8-oz.) crushed pineapple, drained
2/3 cup bottled Pina Colada mix
1/2 pint (1 cup) whipping cream, whipped
1/4 cup toasted coconut
Heat oven to 350ºF.
Grease and flour 13×9-in. pan.
In large bowl, combine all cake ingredients at low speed until moistened. Beat 2 minutes at highest speed. Pour into prepared pan.
Bake at 350ºF. for 25 to 35 minutes until toothpick inserted in center comes out clean. Cool completely.
In medium bowl, combine pudding mix, pineapple and Pina Colada mix. Fold in whipped cream. Spread over cake. Garnish with coconut. Chill at least 3 to 4 hours before serving. Store in refrigerator.
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