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Bacardi Rum Pina Colada Cake Recipe

Bacardi Rum Pina Colada Cake Recipe

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Ingredients:

Serving

1 package white cake mix
1 package instant pudding mix -- vanilla or coconut
1 eggs
1/4 cup water
1/4 cup oil
1 cup flaked coconut
1/3 cup bacardi dark rum
frosting
1 package instant pudding mix -- vanilla or coconut
1/3 cup bacardi dark rum
1 can crushed pineapple in juice

Directions:

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 350 F 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	724.97 Kcal (3035 kJ)
Calories from fat	159.72 Kcal
		% Daily Value*
Total Fat	17.75g	27%
Cholesterol	27.28mg	9%
Sodium	1135.87mg	47%
Potassium	115.18mg	2%
Total Carbs	125.94g	42%
Sugars	86.46g	346%
Dietary Fiber	1.56g	6%
Protein	4.88g	10%
Vitamin C	0.4mg	1%
Iron	2.2mg	12%
Calcium	202.8mg	20%

Amount Per 100 g
Calories	381.93 Kcal (1599 kJ)
Calories from fat	84.14 Kcal
		% Daily Value*
Total Fat	9.35g	27%
Cholesterol	14.37mg	9%
Sodium	598.4mg	47%
Potassium	60.68mg	2%
Total Carbs	66.35g	42%
Sugars	45.55g	346%
Dietary Fiber	0.82g	6%
Protein	2.57g	10%
Vitamin C	0.2mg	1%
Iron	1.1mg	12%
Calcium	106.8mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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