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Bacardi Pina Colada Cake Recipe

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This recipe for Bacardi Pina Colada Cake is from There Will Be Dessert, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package white cake mix
4 ozs coconut cream (instant coconut cream pudding mix)
1/3 cup dark rum
4 eggs
1/2 cup water
1/4 cup oil

frosting
8 ozs juice (crushed pineapple)
4 ozs coconut cream (instant coconut cream pudding mix)
1/3 cup dark rum
9 ozs whipped topping (frozen whipped topping thawed

I would double the frosting recipe
Directions:
Directions:

Preheat oven to 350 degrees F.
Grease and flour 2 9-inch layer pans.

Blend cake mix (dry), pudding (dry), eggs, water, rum, and oil in large mixer bowl on low speed, constantly scraping bowl, until moistened, about 1/2 minute.
Beat on medium speed, scraping bowl frequently, 3 minutes.
Pour batter into prepared pans.
Bake 25 to 30 minutes or until toothpick inserted in center of cake comes out clean.
Cool 15 minutes.
Remove pans; cool completely.
Fill and frost layer cake.
Sprinkle with coconut.
Refrigerate cake (and any leftover cake).

FROSTING: Combine crushed pineapple in juice, rum, and pudding; beat till well blended.
Fold in whipped topping

 

 

 

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