Rating: 4.69 stars
61 Ratings
  • 5 star values: 48
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

Delicious, moist chilled dessert with rum, coconut and whipped frosting.

Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
10 mins
total:
55 mins
Servings:
12
Yield:
1 two layer 9-inch cake
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round cake pans.

    Advertisement
  • In a large bowl, combine the cake mix and instant pudding. Add the eggs, water, 1/3 cup rum and oil, mix well. Fold in the 1 cup coconut and spread the batter evenly into the prepared pans.

  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

  • To make the filling and frosting, stir together the second package of pudding and the pineapple, including the juice. Fold in the cool whip and more rum if desired. Fill and ice cake. Chill until serving time.

Nutrition Facts

427 calories; protein 4.7g; carbohydrates 58.8g; fat 17.7g; cholesterol 62mg; sodium 500.2mg. Full Nutrition
Advertisement

Reviews (53)

Most helpful positive review

Rating: 5 stars
03/06/2008
This was great!!!!!!!!!!!!!!!!!!! I changed it a little bit.Instead of coconut cream pudding I used vanila. And for the rum I used pineapple rum. An easy and good tasting desert. Read More
(41)

Most helpful critical review

Rating: 1 stars
06/04/2007
I hate to give a bad review, but this cake was SUCH a disappointment. It had an overly sweet and unnatural flavor--and smell. I made this cake for my husband's family, and was really embarrassed when we all took our first bite. I had been hoping that the cake would taste better than it smelled, but it was worse. Thankfully, the frosting (whipped cream, cream of coconut pudding, flaked coconut, and crushed pineapple) was delicious, so we scrapped it off of the cake and ate that by itself. Like I said, I hate giving bad reviews, so I apologize, but I regret wasting my time making and serving this cake so I felt it was important to share my feelings on it. Read More
(33)
61 Ratings
  • 5 star values: 48
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
03/05/2008
This was great!!!!!!!!!!!!!!!!!!! I changed it a little bit.Instead of coconut cream pudding I used vanila. And for the rum I used pineapple rum. An easy and good tasting desert. Read More
(41)
Rating: 1 stars
06/04/2007
I hate to give a bad review, but this cake was SUCH a disappointment. It had an overly sweet and unnatural flavor--and smell. I made this cake for my husband's family, and was really embarrassed when we all took our first bite. I had been hoping that the cake would taste better than it smelled, but it was worse. Thankfully, the frosting (whipped cream, cream of coconut pudding, flaked coconut, and crushed pineapple) was delicious, so we scrapped it off of the cake and ate that by itself. Like I said, I hate giving bad reviews, so I apologize, but I regret wasting my time making and serving this cake so I felt it was important to share my feelings on it. Read More
(33)
Rating: 5 stars
03/30/2007
Worth every calorie...I used a pineapple cake mix, coconut rum, and toasted my coconut flakes. YUmmmy-licious!! Always moist and a hit everytime it's served. Read More
(32)
Advertisement
Rating: 5 stars
12/11/2002
Had a rum party after visiting the Bahamas! This cake was perfect. I too had to use vanilla pudding but I had coconut flavored rum to make up for it. The frosting makes the cake light and refreshing. I will use this recipe many times. Also I usually bake from scratch and found the doctoring of the cake mix helped that I did not feel guilty for serving a cake mix desert. Read More
(14)
Rating: 5 stars
11/26/2006
Oh my goodness! When a recipe is this good you should not mess with it. Read More
(14)
Rating: 5 stars
06/18/2007
My husband loved this cake. I used light rum instead of dark because that is what I had on hand; probably would have been better with the dark but still delicious! Thanks for the recipe Roger! Read More
(11)
Advertisement
Rating: 5 stars
03/22/2010
Hands down BEST cake in the world! A huge hit at all the family get togethers! I used a 20oz can of crushed pineapple instead of the 8oz can. I added half the pineapple to the cake batter and used the juice from the can instead of using water. And always, a little extra rum! Made the cake SO moist! Best cake ever!!!! Read More
(11)
Rating: 5 stars
04/12/2010
Made this for Easter and WOW it was a hit. Everyone loved it! I will definately make again! Thanks Roger! Read More
(11)
Rating: 5 stars
09/20/2012
I made the cake with fat free frozen whipped topping which cut the calories just a bit. I love this cake because it's not too sweet and very light. I made this cake for a birthday party I decorated the top with chocolate shells and macadamia nuts for rocks and a paper umbrella. Everyone just loved the cake. I made it for a pot luck also and it got rave reviews. Read More
(8)