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Bacardi Rum Pina Colada Cake

Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts

Ingredients:
1    White cake mix (2 layer size
    -)
1    Coconut cream or vanilla ins
    -tant pudding (4 serv)
1    Eggs
1/4  c  Water
1/4  c  Wesson oil
1  c  Flaked coconut
1/3  c  Bacardi dark rum
    Frosting
1    Coconut cream or vanilla ins
    -tant pudding (4 serv)
1/3  c  Bacardi dark rum
1    Can crushed pineapple (in ju
    -ice)
1    Container frozen whipped top
    -ping, 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 350F for 25 -30 minutes or until cake springs back when lightly pressed. Do not underbake. Cool in pans for 15 minutes; remove and coll 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.


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