| Print Bacardi Pina Colada Cake Recipe |  |
Bacardi Pina Colada Cake
Ingredients:
| 1/3 Cup Dark Rum 1/3 Cup 80-proof dark rum |
| 1 Package Pudding 1 Package Instant coconut cream pudding mix (4serving size) |
| 1 Package Cake Mix 1 Package White cake mix OR Yellow cake mix |
| 4 Unit Eggs 4 Unit Eggs large |
| 1/2 Cup Water 1/2 Cup Water warmed |
| 1/4 Cup Vegetable Oil 1/4 Cup Vegetable oil as needed |
| 1 Cup Coconut 1 Cup Shredded coconut |
| 1 Can Crushed Pineapple 1 Can Juice packed crushed pineapple (8oz) |
| 1 Package Coconut 1 Package Instant coconut cream or vanilla pudding mix (4 ser) |
| 1/3 Cup Dark Rum 1/3 Cup Dark rum (up to 3) |
| 1 Carton Whipped Topping 1 Carton Frozen whipped topping (9oz) thawed |
Directions:
1. Make cake: Blend rum, pudding mix, cake mix, eggs, water, and vegetable oil in a large bowl of electric mixer.
2. Beat 4 minutes at medium speed. Stir in coconut.
3. Pour into 2 greased and floured 9-inch cake pans.
4. Bake 25 to 30 minutes at 350 degrees F, until cake test done.
5. Cool in pan 15 minutes, then remove from pans and cool completely on wire rack.
6. Make frosting: Combine pineapple with juice, pudding mix and rum until well blended.
7. Fold in whipped topping. Fill and frost cake, Sprinkle with coconut.
2. Beat 4 minutes at medium speed. Stir in coconut.
3. Pour into 2 greased and floured 9-inch cake pans.
4. Bake 25 to 30 minutes at 350 degrees F, until cake test done.
5. Cool in pan 15 minutes, then remove from pans and cool completely on wire rack.
6. Make frosting: Combine pineapple with juice, pudding mix and rum until well blended.
7. Fold in whipped topping. Fill and frost cake, Sprinkle with coconut.