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.
CAKE
1 pk White cake mix
1 sm Coconut Cream Instant
– Pudding
4 Eggs
1/4 c Water
1/3 c Barcardi Dark Rum
1/4 c Wesson oil
1 c Flaked coconut
FROSTING
8 oz Crushed pineapple in juice
1 sm Coconut cream instant
– Pudding
1/3 c Barcardi Bark Rum
9 oz Cool Whip; 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″ layer pans. Bake at 350~ for 25-30 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.
Yields
10 Servings
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