The best delicious Bacardi Rum Pina Colada Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Bacardi Rum Pina Colada Cake recipe today!
Hello my friends, this Bacardi Rum Pina Colada Cake recipe will not disappoint, I promise! Made with simple ingredients, our Bacardi Rum Pina Colada Cake is amazingly delicious, and addictive, everyone will be asking for more Bacardi Rum Pina Colada Cake.
What Makes This Bacardi Rum Pina Colada Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Bacardi Rum Pina Colada Cake.
Ready to make this Bacardi Rum Pina Colada Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 White cake mix (2 layer size
-)
1 Coconut cream or vanilla
– instant pudding (4 serv)
1 Eggs
1/4 c Water
1/4 c Wesson oil
1 c Flaked coconut
1/3 c Bacardi dark rum
Frosting
1 Coconut cream or vanilla ins
-tant pudding (4 serv)
1/3 c Bacardi dark rum
1 Can crushed pineapple (in
– juice)
1 Container frozen whipped
– topping, thawed
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 cake pans. Bake at 350?F for 25 -30 minutes or
until cake springs back when lightly pressed. Do not under bake.
Cool in pans 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.
Re-posted by Lois Flack, CYBEREALM-KOOKNET, (315)786-1120, Watertown,
NY
Yields
1 Servings
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