Bicardi Rum Pina Colada Pudding Cake

Bicardi Rum Pina Colada Pudding Cake

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Carole F


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


★★★★★ 2 votes

25 Min


  • 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
  • 1/2 c
  • 1/4 c
    vegetable oil
  • 1 c
    flaked coconut

  • 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

How to Make Bicardi Rum Pina Colada Pudding Cake


  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.

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About Bicardi Rum Pina Colada Pudding Cake

Course/Dish: Cakes
Other Tag: Quick & Easy

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