Bacardi Rum Pina Colada Cake Recipe

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

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 10

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

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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.

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

Recipe ID: 9993

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