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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

BACARDI PINA COLADA PUDDING CAKE (FOURTH OF JULY FAVORITE) Recipe

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This recipe for BACARDI PINA COLADA PUDDING CAKE (FOURTH OF JULY FAVORITE) is from Barb's Favorites, 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:  
⅓ cup Bacardi dark rum (80 proof)
1 pkg (4 serving size) Jello (coconut cream flavor or vanilla flavor instant pudding
and pie filling*
1 pkg white cake mix
4 eggs
½ cup water
¼ cup oil
1 cup flaked coconut

*With vanilla flavor instant pudding and pie filling, increase water to ¾ cup and add
1 cup flaked coconut to batter.
Directions:
Directions:
Blend all ingredients except coconut in large mixer bowl. Beat 4 minutes at medium speed. Pour into 2 greased and floured 9-inch layer pans. Bake at 350º for 25-30 minutes or until cake springs back when lightly pressed. Do not underbake, Cool in pan 15 minutes; remove and cool on racks. Fill and frost; sprinkle with coconut. Chill.
Refrigerate leftover cake.

Pina Colada Frosting

Combine 1 can (8 oz) crushed pineapple in juice, 1 pkg (4 serving size) Jello coconut
cream flavor or vanilla flavor instant pudding and pie filling and ⅓ cup Bacardi dark
rum in bowl; beat until well blended. Fold in 1 container (9 oz) frozen whipped topping
(thawed).

 

 

 

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