Bacardi pina colada cake

Yield: 12 Servings

Measure Ingredient
⅓ cup 80-proof dark rum
1 pack Instant coconut cream pudding mix (4serving size)
1 pack White cake mix
4 Eggs
½ cup Water
¼ cup Vegetable oil
1 cup Shredded coconut
1 can Juice packed crushed pineapple (8oz)
1 pack Instant coconut cream or vanilla pudding mix (4 ser)
⅓ cup Dark rum
1 carton Frozen whipped topping (9oz) thawed

FROMATTED BY LISA CRAWFORD

FROSTING

Make cake: Blend rum, pudding mix, cake mix, eggs, water, and vegetable oil in a large bowl of electric mixer. Beat 4 minutes at medium speed. Stir in coconut. Pour into 2 greased and floured 9-inch cake pans. Bake 25 to 30 minutes at 350 degrees F, until cake test done. Cool in pan 15 minutes, then remove from pans and cool completely on wire rack. Make frosting: Combine pineapple with juice, pudding mix and rum until well blended. Fold in whipped topping. Fill and frost cake, Sprinkle with coconut. Chill thoroughly before serving.

Nutritional info per serving: 447 cal; 5g pro, 59g carb, 19g fat(37%), .9g fiber, 71mg chol, 402mg sodium Source: Bacardi Rum Miami Herald, 11/2/95

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