bacardi rum pina colada cake
(2 RATINGS)
I got this recipe from a Bacardi Rum cooking pamhlet...It is yummy and moist.
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prep time
5 Min
cook time
30 Min
method
Bake
yield
8 or more
Ingredients
- CAKE
- 1 package white cake mix
- 1 package coconut cream instant pudding mix
- 4 large eggs
- 1/4 cup water
- 1/4 cup oil
- 1/3 cup bacardi dark rum
- FROSTING
- 1 can 8 oz. of crushed pineapple
- 1 package coconut cream instant pudding mix
- 1/3 cup bacardi dark rum
- 1 package 9 oz. cool whip
- 1 cup flaked coconut
How To Make bacardi rum pina colada cake
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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.
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Step 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.
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Step 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.
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Step 4If you are not able to find coconut cream instant pudding mix, use the vanilla pudding mix and add a teaspoon of coconut extract.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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