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CDKitchen

Bacardi Rum Pina Colada Cake
CDKitchen https://www.cdkitchen.com
Serves/Makes: 10    |   Ready In: 30-60 minutes

Ingredients:
1 package white cake mix
1 package instant vanilla or coconut pudding mix
1 eggs
1/4 cup water
1/4 cup oil
1 cup flaked coconut
1/3 cup Bacardi dark rum
***Frosting***
1 package instant vanilla or coconut pudding mix
1/3 cup bacardi dark rum
1 can crushed pineapple in juice
1 container frozen whipped topping, thawed

Directions:
Cake: 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 350 degree F 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 Location: https://www.cdkitchen.com/recipes/recs/297/Bacardi_Rum_Pina_Colada_Cake2615.shtml
Recipe ID: 9993

Nutrition:
per serving: 439 calories, 17g fat, 60g carbohydrates, 3g protein.

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