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Ingredients

• ✓ coconut cream pudding mix
• all-purpose flour
• white sugar
• baking soda
• salt
• cinnamon
• pumpkin puree
• vegetable oil
• egg

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease two 9x5-inch loaf pans.
2. 2 Combine flour, sugar, pudding mix, baking soda, salt, and cinnamon in a large bowl; stir in pumpkin, oil, and eggs until just blended. Divide batter between the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Set aside in the pans for 15 minutes, then remove loaves from the pans, and transfer to a wire rack to cool.

By CORWYNN DARKHOLME

Ingredients

• ✓ coconut cream pudding mix
• buttery cracker
• butter
• milk
• vanilla ice cream
• whipped topping

Instructions

1. 1 Combine 1 1/2 cups cracker crumbs and melted butter in a bowl. Mix until evenly moistened; press into the bottom of a glass or foil pan.
2. 2 Combine milk and pudding mixes in a large bowl; stir in softened ice cream. Pour over crust. Top with whipped topping and remaining 1 cup cracker crumbs. Cover and freeze, at least 2 hours.
3. 3 Remove from the freezer; allow to thaw. Cut into 24 pieces.

By Jo

Ingredients

• ✓ coconut cream pudding mix
• all-purpose flour
• pecan
• butter
• margarine
• cream cheese
• confectioners' sugar
• whipped topping
• milk
• whipped topping
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees F). In a medium bowl, stir together the flour, 1/2 cup pecans and melted butter or margarine. Press into the bottom of a 9x13 inch baking dish. Bake for 15 minutes in the preheated oven, then chill until cold.
2. 2 In a medium bowl, mix together the cream cheese and confectioners' sugar until smooth. Stir in the whipped topping. Drop spoonfuls onto the chilled crust, and spread evenly. Return to the refrigerator while you prepare the next layer.
3. 3 In a medium bowl, mix together the pudding mixes and milk. Yes this is half as much milk as the package states. Spread over the cream cheese layer. Chill until set.
4. 4 Spread remaining whipped topping over the top, and garnish with chopped pecans.

By NIXIECHICK

Ingredients

• ✓ coconut cream pudding mix
• cooking spray
• pecan
• coconut
• butter cake mix
• egg
• rum
• coconut milk beverage
• coconut oil
• coconut extract
• butter
• rum
• white sugar
• brown sugar
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
2. 2 Stir pecans and coconut together. Spread evenly in the prepared Bundt® pan.
3. 3 Combine cake mix, pudding mix, eggs, rum, coconut milk, coconut oil, and coconut extract in a bowl and beat with an electric mixer for 3 minutes, or until well incorporated, about 3 minutes.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Set on a wire rack until completely cooled, about 30 minutes. Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate.
5. 5 While cake is cooling make glaze. Combine butter, rum, sugar, brown sugar and water in a saucepan over medium-low heat. Cook, stirring constantly, for 5 minutes.
6. 6 Using a skewer, poke holes throughout cake. Carefully spoon glaze over cake.

By Yoly

Ingredients

• ✓ coconut cream pudding mix
• yellow cake mix
• tarragon
• lemon-lime carbonated beverage
• lemon juice
• egg
• vegetable oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. 2 In a large bowl, stir together cake mix and pudding mix. Crumble the dried tarragon into a fine powder and mix with the cake and pudding mixture. Make a well in the center and pour in lemon-lime soda, lemon juice, eggs and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
3. 3 Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

By Julie

Ingredients

• ✓ coconut cream pudding mix
• ✓ coconut cream pudding mix
• white cake mix
• egg
• water
• dark rum
• vegetable oil
• coconut
• pineapple
• whipped topping
• rum

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two (9- inch) round pans.
2. 2 Stir together cake mix and instant pudding in a large bowl. Add eggs, water, rum, and oil; mix until well combined. Fold in coconut and spread batter evenly into the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of cakes comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto the wire rack. Let cool, about 30 minutes.
4. 4 Make frosting: Combine pineapple including juice with instant pudding in a medium bowl. Fold in whipped topping and rum until incorporated.
5. 5 Fill and frost cooled cake layers with frosting. Store in the refrigerator until serving time.

By Roger

Ingredients

• ✓ coconut cream pudding mix
• banana
• pineapple
• water
• applesauce
• egg
• coconut extract
• yellow cake mix
• coconut
• brown sugar
• heavy cream
• butter
• dark rum

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
2. 2 Mix bananas, pineapple juice, water, applesauce, eggs, and coconut extract with an electric mixer until well combined. Add cake mix, coconut, and pudding mix; mix on medium speed for 2 minutes. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cake cool in the pan.
4. 4 Combine brown sugar, cream, and butter for the sauce in a saucepan. Bring to a boil. Add rum and crushed pineapple and boil, stirring occasionally, until it starts to thicken, 4 to 5 minutes. Set aside to cool down.
5. 5 Poke holes all around the top of the cake still in the pan. Pour about 1/3 of the sauce over the cake with a spoon, trying not to get the pineapple during this stage. Place a serving plate on top of the cake pan and invert the cake, holding onto the pan and plate tightly. Pour remaining sauce and pineapples evenly over the cake. Let sit until cake has absorbed the sauce, about 30 minutes. Slice and serve.

By Angelina