Bacardi Rum Pina Colada Cake Recipe

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Bacardi Rum Pina Colada Cake

Pam Blais

By
@PamTheCookingWitch

I got this recipe from a Bacardi Rum cooking pamhlet...It is yummy and moist.

Rating:
★★★★★ 2 votes
Comments:
Serves:
8 or more
Prep:
5 Min
Cook:
30 Min
Method:
Bake

Ingredients

CAKE

1 pkg
white cake mix
1 pkg
coconut cream instant pudding mix
4 large
eggs
1/4 c
water
1/4 c
oil
1/3 c
bacardi dark rum

FROSTING

1 can(s)
8 oz. of crushed pineapple
1 pkg
coconut cream instant pudding mix
1/3 c
bacardi dark rum
1 pkg
9 oz. cool whip
1 c
flaked coconut

Step-By-Step

1Blend all cake ingredients together in a large mixer bowl. Beat for four minutes at medium speed with an electric mixer. Pour into 2..9" greased and floured layer pans.
2Bake at 350 degrees for 25 to 30 minutes or until cake springs back when lightly pressed. DO NOT UNDERBAKE> Cool in pan for fifteen minutes. Remove and cool on racks.
3Combina ll frosting ingredients except cool whip and coconut. Beat until well blended. Add cool whip and fold in. Frost and fill cake. Then sprinkle with coconut.
4If you are not able to find coconut cream instant pudding mix, use the vanilla pudding mix and add a teaspoon of coconut extract.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Alcohol
Regional Style: American
Hashtags: #pina, #colada