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Bacardi Rum Pina Colada Cake Recipe

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This recipe for Bacardi Rum Pina Colada Cake is from A Taste of Heaven!, 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:  
Cake:
1 package (2 layer size) white cake mix
1 package (4 serving size) Jell-O Coconut Cream Flavor or Vanilla Instant Pudding and Pie Filling
4 eggs
1 cup flaked coconut
½ cup of water
⅓cup Bacardi dark rum (80 proof)
¼ cup vegetable oil

Frosting:
1 can (8-ounce) crushed pineapple (in juice)
1 package (4 serving size) Jell-O Coconut Cream Flavor or Vanilla Instant Pudding and Pie Filling
⅓ cup Bacardi dark rum (80 proof)
1 container (9 ounce) frozen whipped topping, thawed
Directions:
Directions:
Cake
Blend all ingredients except coconut in large mixer bowl.
Beat 4 minutes at medium speed of electric mixer.
Pour into 2 greased and floured 9 inch layer pans.
Bake at 350° for 25 to 30 minutes or until cake springs back when lightly pressed. Do not under bake.
Cool in pan 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.
With vanilla flavor filling, increase water to ¾ cup.
Add 1 cup flaked coconut to batter.

 

 

 

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