Bacardi Pina Colada Cake Recipe
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:
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.)
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)
This recipe for Bacardi Pina Colada Cake serves/makes 10.