Bacardi Rum Pina Colada Cake

Course : Cakes
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

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


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Cakes Recipes