Pina Colada Cake

Pina Colada Cake 1 pkg. white cake mix 1 (3 oz.) instant coconut cream pudding mix 4 eggs 1/2 cup Sprite or 7Up 1/4 cup vegetable or canola oil 1/3 cup dark rum Frosting 8 oz. can of crushed pineapple 1 (3oz.) box of instant coconut cream pudding 1/3 cup dark rum 8 oz. frozen whipped topping ( Cool Whip) 1 cup flaked coconut ***If you are serving this cake to children, you can substitute 2 tsp. of rum extract and 1/4 cup milk for the actual Bacardi rum in the frosting since it is not cooked and the rum does not dissipate like it does in the cake. Preheat oven to 350 degrees. Combine all of the cake ingredients in a large mixing bowl. Beat with an electric mixer at medium speed for 4 minutes. Pour into two 9 inch round cake pans you have sprayed with nonstick baking spray. I also line mine with parchment paper that is also sprayed. Place in oven and bake 25 to 30 minutes. Cool for 15 minutes in the pan. Turn onto a wire rack and cool completely. To make your frosting, combine the pineapple (do not drain), rum, and pudding mix until well blended. Fold in the whipped topping. Stack and frost the cake,sprinkle with coconut,,serve and enjoy