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Bacardi Rum Pina Colada Cake
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Bacardi Rum Pina Colada Cake
Category:
CakesDeserts
Author:
The Savvybearcat
Date:
1/1/2007
Hits:
240
Rating:
(
3.0
) by
6
users
Ingredients:
1 White cake mix (2 layer size )
1 Coconut cream or vanilla instant pudding (4 serv)
1 Eggs
1/4 cup Water
1/4 cup Wesson oil
1 cup Flaked coconut
1/3 cup Bacardi dark rum
Frosting
1 Coconut cream or vanilla ins tant pudding (4 serv)
1/3 cup Bacardi dark rum
1 Can crushed pineapple (in juice)
1 Container frozen whipped topping, thawed
Instructions:
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
Rate this recipe:
1
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