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Bacardi Rum Pina Colada Cake

Recipe At A Glance
Rating: 2/5

2 stars based on 3 reviews
recipe is ready in 30-60 minutes

Ready in: 30-60 minutes ?
recipe difficulty 3/5

Difficulty: 3/5

Serves/Makes: 10

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INGREDIENTS:

1 package white cake mix
1 package Instant Pudding Mix -- Vanilla Or Coconut
1 eggs
1/4 cup water
1/4 cup oil
1 cup flaked coconut
1/3 cup Bacardi dark rum
***Frosting***
1 package Instant Pudding Mix -- Vanilla Or Coconut
1/3 cup Bacardi dark rum
1 can crushed pineapple in juice
1 Container Frozen Whipped Topping -- Thawed

DIRECTIONS:

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 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.

NUTRITION:

439 calories, 17 grams fat, 60 grams carbohydrates, 3 grams protein per serving.

This Bacardi Rum Pina Colada Cake recipe from CDKitchen serves/makes 10

Recipe ID: 9993

SUBMITTED BY: jenifersrecipes

REVIEWS:

3 Reviews

Guest: Anonymous 2007-04-18
1 egg must be a typo. I've been making this cake for over 20 years. Its my favorite. Not sweet, just yummy. If you like rum drinks, you'll love this. One point. My recipe (which comes from Bacardi) calls for 4 eggs in the cake. Probably makes a very big difference!

Guest: tasson 2009-09-09
Ingredients are definitly wrong. I should have read the reviews first. Needs a lot more liquid.

wizkins 2003-04-12
This recipe was horrible. Look at the ingreidients FIRST ( I didn't) only 1 egg? only 1/4 cup water???? It was as flat as a pancake Try the one by Vernalisa ( it's the same recipe with more eggs and liquid) I tried that one and it was a real cake not a pancake. BAKER BEWARE!!!

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