Bicardi Rum Pina Colada Pudding Cake Recipe

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Bicardi Rum Pina Colada Pudding Cake

Carole F

By
@BakersQueen

This is a dreamy cake recipe from the 1970's..! I don't drink alcohol..but I sure love this cake, LOL!


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Comments:

Cook:

25 Min

Ingredients

1/3 c
bicardi dark rum (80 proof)...yes, the real stuff
1
4 oz. coconut cream instant pudding
1 box
white cake mx
4
eggs
1/2 c
water
1/4 c
vegetable oil
1 c
flaked coconut

FROSTING:

1 can(s)
(8 ounce) crushed pineapple in juice (do not drain)
1
4 oz. coconut cream instant pudding or vanilla instant pudding
1/4 c
bicardi rum
1
small container of cool whip
1 c
toasted coconut
drained pineapple tidbits, and maraschino cherries, for decorating cake

Directions Step-By-Step

1
Preheat oven to 350 degrees. Grease two 9 inch round cake pans.
2
blend all ingredients except coconut in large bowl. Beat 4 minutes at medium speed. Fold in coconut. Pour batter into both 9 inch cake pans. Bake for 25 to 30 minutes. Let stand in pans for 15 minutes..remove and cool completely on wire racks.
3
FROSTING: In a large bowl mix all ingredients except cool whip. Blend well. Now fold in cool whip. Spread frosting between layers and then frost entire cake. Top with Toasted coconut, a few pineapple tidbits and maraschino cherries. Keep refrigerated until served.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy