Cake 1/3 cup Bacardi dark rum (80 proof) 1 package (4 serving size) coconut cream or vanilla instant pudding and pie filling mix 1 package white cake mix, (2 layer size) 4 eggs 1/2 cup water 1/4 cup oil 1 cup flaked coconut (see note) Frosting 1 can (8 ounce size) crushed pineapple in juice 1 package (4 serving size) coconut cream or vanilla instant pudding and pie filling 1/3 cup Bacardi dark rum 1 container (9 ounce size) frozen whipped topping, thawed
Blend all ingredients except coconut in large mixer bowl. Beat 4 minutes at medium speed with electric mixer. Pour into 2 greased and floured 9-inch layer pans. Bake at 350 degrees F for 25 - 30 minutes or until cakes spring back when lightly pressed. Do not underbake. Cool in pan 15 minutes; remove and cool on racks.
Fill and frost; sprinkle with coconut. Chill. Refrigerate leftover cake. (With vanilla flavor instant pudding and pie filling, increase water to 3/4 cup and add an additional 1 cup flaked coconut to batter.)
Frosting Combine crushed pineapple, pudding mix and rum in bowl. Beat until well blended. Fold in frozen whipped topping.
(In high altitudes areas, use 3 large eggs; add 2 tbs. all purpose flour; increase water to 1 cup (1-1/4 cups with vanilla pudding); beat 2 minutes and bake 30 minutes)
Guest Foodie COMMENT: I think this recipe is confusing. Do you put the rum and pudding/pie filling in with the cake mix? OR is it the cake mix and the filling/frosting is the rum, pudding/pie filling, whipped topping, and can of crushed pineapple? And how do you "fold" in the container of whipped topping? Please let me know, I would like to try to make this cake.
CDKitchen Note: This recipe wasn't edited properly unfortunately. I'll put it on the list to be revised. The list of ingredients pertains to the cake. The first paragraph of the directions specify what to do with those ingredients. The next second paragraph is for the frosting. To "fold" an ingredient in to the mixture is to gently mix it in. You don't stir it but rather gently "fold over" the ingredients to mix it in.
Apr 3, 2010
Guest Foodie COMMENT: I haven't made this cake in years but know that it is absolutely the perfect cake for a special Easter treat. So glad to find it again.
Sep 9, 2009
tasson REVIEW: Much better than the recipe by anonymous! This one has the right amount of liquid. 4 eggs instead of 1..............
Sep 9, 2009
tasson REVIEW: Ingredients are definitly wrong. I should have read the reviews first. Needs a lot more liquid.
Apr 18, 2007
Guest Foodie REVIEW: 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!
Feb 21, 2007
Chef Chelle COMMENT: I am going to try this recipe against my better judgment. My understanding of pina colada is coconut and pineapple. This recipe does not call for any pineapple juice or flavoring. I may sub pineapple juice for water.
Apr 12, 2003
REVIEW: 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!!!