Email to Buny      

Rum: Bacardi Rum Pina Colada Cake

Source of Recipe

Lois Flack


List of Ingredients

1 White cake mix (2 layer size )
1 Coconut cream or vanilla instant pudding (4 serving size)
1 Eggs
1/4 c Water
1/4 c Wesson oil
1 c Flaked coconut
1/3 c Bacardi dark rum

Frosting
1 Coconut cream or vanilla instant pudding (4 serv)
1/3 c Bacardi dark rum
1 Can crushed pineapple (in juice)
1 Container frozen whipped topping, thawed


Recipe

Blend all ingredients except coconut in large mixer bowl. Beat 4 minutes at medium speed of electric mixer. Pour into two greased and floured 9-inch layer cake pans. Bake at 350ºF for 25 -30 minutes or until cake springs back when lightly pressed. Do not under bake. Cool in pans for 15 minutes; remove and cool on racks. Fill and frost; sprinkle with coconut. Chill. Refrigerate leftover cake.

Frosting: Combine all ingredients except whipped topping in a bowl; beat until well blended. Fold in thawed whipped topping.