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Bacardi Rum Pina Colada Cake


Course : Cakes
Serves: 1
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Ingredients:


1 package white cake mix (2-layer cake size)

1 package Jell-O Coconut Cream Flavor -- 3 3/4 ounces or

1 package Jell-O Vanilla Instant Pudding -- see note

4 large eggs

1/4 cup water

1/3 cup Bacardi Dark Rum (80 proof)

1/4 cup oil

1 cup flaked coconut

---FROSTING

8 ounces crushed pineapple in juice

1 package Jell-O Coconut Cream Flavor or

1 package Jell-O Vanilla Instant Pudding

1/3 cup Bacardi Dark Rum (80 proof)

9 ounces frozen whipped topping -- thawed
 

Preparation / Directions:


Blend all ingredients except coconut in large mixer bowl. Beat 4 minutes at medium speed. Pour into 2 greased and floured 9-inch layer pans. Bake at 350F degrees for 25 to 30 minutes or until cake springs back when lightly pressed. Do not underbake. Cool in pan 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.

 

Nutritional Information:

880 Calories (kcal); 72g Total Fat; (72% calories from fat); 23g Protein; 38g Carbohydrate; 748mg Cholesterol; 226mg Sodium

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