Bacardi Rum Pina Colada Cake

Bacardi Rum Pina Colada Cake
Bacardi Rum Pina Colada Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    package white cake mix

  • 1

    package Instant Pudding Mix -- Vanilla Or Coconut

  • 1

    eggs

  • 1/4

    cup water

  • 1/4

    cup oil

  • 1

    cup flaked coconut

  • 1/3

    cup Bacardi dark rum

  • Frosting***

  • 1

    package Instant Pudding Mix -- Vanilla Or Coconut

  • 1/3

    cup Bacardi dark rum

  • 1

    can crushed pineapple in juice

  • 1

    Container Frozen Whipped Topping -- Thawed

Directions

Blend all ingredients except coconut in large mixer bowl. Beat 4 minutes at medium speed of electric mixer. Pour into two greased and floured 9-inch layer cake pans. Bake at 350 F for 25 -30 minutes or until cake springs back when lightly pressed. Do not under bake. Cool in pans for 15 minutes; remove and cool on racks. Fill and frost; sprinkle with coconut. Chill. Refrigerate leftover cake. Frosting: Combine all ingredients except whipped topping in a bowl; beat until well blended. Fold in thawed whipped topping.

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