Bacardi Rum Pina Colada Cake Recipe

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Bacardi Rum Pina Colada Cake Recipe

 



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Bacardi Rum Pina Colada Cake

 

Ingredients

1 white cake mix (2 layer size )
1 coconut cream or vanilla instant p, udding (4 serv)
1 eggs
1/4 cup water
1/4 cup wesson oil
1 cup flaked coconut
1/3 cup bacardi dark rum
1 frosting
1 coconut cream or vanilla ins tant p, udding (4 serv)
1/3 cup bacardi dark rum
1 can crushed pineapple (in juice)
1 container frozen whipped topping,, thawed



 

Preparation

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 350øF for 25 -30 minutes or
until cake springs back when lightly pressed. Do not under bake.
Cool in pans for 15 minutes; remove and cool 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.

Re-posted by Lois Flack, CYBEREALM-KOOKNET, (315)786-1120, Watertown,
NY

 

 

Servings: 1

 

 

 

 


 

Bacardi Rum Pina Colada Cake Recipe brought to you by Recipes 4U