Bacardi Rum Pina Colada Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This is my favorite version of the Bacardi Rum cakes. Ingredients:
1 package (2 layer size) white cake mix |
1 package (4 serving size) coconut cream flavor instant pudding |
4 eggs |
1/4 cup water |
1/3 cup bacardi dark rum |
1/4 cup oil |
1 cup flaked coconut |
frosting |
1 9 oz whipped topping |
1 8 oz can crushed pineapple (in juice) |
1 package (4 serving size) coconut cream flavor instant pudding |
1/3 cup bacardi dark rum |
Directions:
1. 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 pans. Bake at 350 degrees for
2. 25-30 minutes or until cake springs back when lightly pressed. Do not under bake. Cool in pan for 15 minutes; remove and cool on racks. Fill and frost; sprinkle with coconut. Chill. Refrigerate leftover cake.
3. Frosting: Combine all ingredients except whipped topping in a bowl; beat until well blended. Fold in thawed whipped topping
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