Bacardi Rum Pifia Colada Cake Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
Cake:
1 package (2-layer size) white cake mix
1 package (4-serving size) Jell-O Coconut Cream Flavor or Vanilla Instant Pudding and Pie Filling
4 eggs
1/4 cup water
1/3 cup Bacardi Dark Rum
1/4 cup Wesson oil
1 cup flaked coconut
Frosting:
1 8-ounce can crushed pineapple (in juice)
1 package Jell-O Coconut Cream Flavor or Vanilla Instant Pudding and Pie Filling
1/3 cup Bacardi Dark Rum
1 9-ounce container frozen whipped topping, thawed
Directions
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 pans.
Bake at 350°F 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.
Beat 4 minutes at medium speed of electric mixer.
Pour into two greased and floured 9-inch layer pans.
Bake at 350°F 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.
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