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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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