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Bacardi Rum Pina Colada Cake




Source of Recipe


Internet


List of Ingredients




1 White cake mix (2 layer size )
1 Coconut cream or vanilla instant pudding (4 serv)
1 Eggs
1/4 Cup Water
1/4 Cup Wesson oil
1 Cup Flaked coconut
1/3 Cup Bacardi dark rum
Frosting
1 Coconut cream or vanilla ins tant pudding (4 serv)
1/3 Cup Bacardi dark rum
1 Can crushed pineapple (in juice)
1 Container frozen whipped topping, thawed

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 350øF 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.


Recipe