Bacardi Pina Colada Cake Recipe |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This moist cake make a wonderful dessert,and a recipe i think will used many times. Ingredients:
1/3 cup bacardi dark rum (80 proof) |
1 package jello coconut cream flavor or vanilla (4 serving size) flavor instant pudding and pie filling |
1 package white cake mix -- (2 layer size) |
4 eggs |
1/2 cup water |
1/4 cup oil |
1 cup flaked coconut |
Directions:
1. Blend all ingredients except coconut in large mixer bowl. Beat 4 minutes at medium speed with electric mixer. Pour into 2 greased and floured 9-inch layer pans. Bake at 350 degrees for 25 - 30 minutes or until cakes spring back when lightly pressed. Do not under bake. Cool in pan 15 minutes; remove and cool on racks. Fill and frost; sprinkle with coconut. Chill. Refrigerate leftover cake. (With vanilla flavor instant pudding and pie filling, increase water to 3/4 cup and add 1 cup flaked coconut to batter.)
2. Frosting Combine 1 can (8 oz) crushed pineapple in juice, 1 package (4 serving size) Jello Coconut Cream Flavor or Vanilla Flavor Instant Pudding and Pie Filling and 1/3 cup Bacardi dark rum in bowl. Beat until well blended. Fold in 1 container (9 oz) frozen whipped topping, thawed. (In high altitudes areas, use 3 large eggs; add 2 tbs. all purpose flour; increase water to 1 cup (1-1/4 cups with vanilla pudding); beat 2 minutes and bake 30 minutes)
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