Bacardi Rum Pina Colada Cake

Bacardi Rum Pina Colada Cake

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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

How to Make Bacardi Rum Pina Colada Cake

Step-by-Step

  1. Blend 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.
  2. Bake 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.
  3. Combina 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.
  4. If you are not able to find coconut cream instant pudding mix, use the vanilla pudding mix and add a teaspoon of coconut extract.

Printable Recipe Card

About Bacardi Rum Pina Colada Cake

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



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