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bacardi rum pina colada cake

(2 ratings)
PamTheCookingWitch avatar
Recipe by
Pam Blais
@PamTheCookingWitch
Ft. Pierre, SD

I got this recipe from a Bacardi Rum cooking pamhlet...It is yummy and moist.

(2 ratings)
yield 8 or more
prep time 5 Min
cook time 30 Min
method Bake

Ingredients For bacardi rum pina colada cake

  • CAKE
  • 1 pkg
    white cake mix
  • 1 pkg
    coconut cream instant pudding mix
  • 4 lg
    eggs
  • 1/4 c
    water
  • 1/4 c
    oil
  • 1/3 c
    bacardi dark rum
  • FROSTING
  • 1 can
    8 oz. of crushed pineapple
  • 1 pkg
    coconut cream instant pudding mix
  • 1/3 c
    bacardi dark rum
  • 1 pkg
    9 oz. cool whip
  • 1 c
    flaked coconut

How To Make bacardi rum pina colada cake

  • 1
    Blend all cake ingredients together in a large mixer bowl. Beat for four minutes at medium speed with an electric mixer. Pour into 2..9" greased and floured layer pans.
  • 2
    Bake at 350 degrees for 25 to 30 minutes or until cake springs back when lightly pressed. DO NOT UNDERBAKE> Cool in pan for fifteen minutes. Remove and cool on racks.
  • 3
    Combina ll frosting ingredients except cool whip and coconut. Beat until well blended. Add cool whip and fold in. Frost and fill cake. Then sprinkle with coconut.
  • 4
    If you are not able to find coconut cream instant pudding mix, use the vanilla pudding mix and add a teaspoon of coconut extract.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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