Bacardi rum pina colada cake

Yield: 1 servings

Measure Ingredient
1 White cake mix (2 layer size )
1 Coconut cream or vanilla instant pudding (4 serv)
1 Eggs
¼ cup Water
¼ cup Wesson oil
1 cup Flaked coconut
⅓ cup Bacardi dark rum
1 Coconut cream or vanilla ins tant pudding (4 serv)
⅓ cup Bacardi dark rum
1 Can crushed pineapple (in juice)
1 Container frozen whipped topping, thawed


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

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