Amazingly Delicious Rum Pina Colada Cake Recipes

AMAZINGLY DELICIOUS RUM PINA COLADA CAKE

Amazingly Delicious Rum Pina Colada Cake image

This cake is a recipe from those wonderful people at Bacardi Rum. It takes a little time but it is worth it. I have been making this cake for over ten years and it makes a beautiful presentation and it tastes so good. It is perfect ending for a summer evening meal, its light and refreshing so you don't feel weighed down. Enjoy :)

Provided by Carb Lover

Categories Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 (18 ounce) box white cake mix, I use Duncan Hines
1 (3 1/2 ounce) box jello instant coconut cream pudding mix or 1 (3 1/2 ounce) box instant vanilla pudding
4 eggs
1/4 cup water
1/3 cup Bacardi dark rum, 80 proof
1/4 cup canola oil
1 cup flaked coconut
1 (8 ounce) can crushed pineapple, in juice
1 (3 1/2 ounce) box jello instant coconut cream pudding mix (same as the one for the cake) or 1 (3 1/2 ounce) box instant vanilla pudding (same as the one for the cake)
1/3 cup Bacardi dark rum, 80 proof
1 (9 ounce) container frozen whipped topping, thawed

Steps:

Cake:
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 degrees for 25 - 30 minutes or until cake springs back when lightly pressed. Do not underbake.
Cool in pan for 15 minutes; remove and totally cool on racks.
Filling/Frosting:.
Combine all ingredients except whipped topping in bowl; beat until well blended. Fold in whipped topping. Fill and frost the cake and sprinkle with coconut.
Make sure to now chill the cake. Refrigerate leftover cake.
NOTE: With the vanilla filling, increase water to 3/4 cup; add 1 cup flaked coconut to batter.
Also: I usually double the filling/frosting recipe so there is a lot on the cake :).

Nutrition Facts : Calories 674, Fat 27.9, SaturatedFat 12.7, Cholesterol 93, Sodium 752, Carbohydrate 89.7, Fiber 2.8, Sugar 66, Protein 7.1

PINA COLADA RUM CAKE

Pina Colada Rum Cake image

Delicious, moist chilled dessert with rum, coconut and whipped frosting.

Provided by Roger

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum

Time 55m

Yield 12

Number Of Ingredients 11

Ingredients

1 (18.25 ounce) package white cake mix
1 (3.5 ounce) package instant coconut cream pudding mix
4 eggs
½ cup water
⅓ cup dark rum
¼ cup vegetable oil
1 cup flaked coconut
1 (8 ounce) can crushed pineapple with juice
1 (3.5 ounce) package instant coconut cream pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 tablespoon dark rum

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round cake pans.
In a large bowl, combine the cake mix and instant pudding. Add the eggs, water, 1/3 cup rum and oil, mix well. Fold in the 1 cup coconut and spread the batter evenly into the prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
To make the filling and frosting, stir together the second package of pudding and the pineapple, including the juice. Fold in the cool whip and more rum if desired. Fill and ice cake. Chill until serving time.

Nutrition Facts : Calories 426.6 calories, Carbohydrate 58.8 g, Cholesterol 62 mg, Fat 17.7 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 7.9 g, Sodium 500.2 mg, Sugar 43.2 g

PINA COLADA CAKE RECIPE

Pina Colada Cake Recipe image

We have always loved the flavor combination of coconut and pineapple. Our Pina Colada Cake brings out those flavors in every delicious bite.

Provided by Contributor

Categories Dessert

Time 1h45m

Number Of Ingredients 10

Ingredients

15.25 ounces yellow cake mix (1 box)
1 cup water ((called for on box))
3 eggs ((called for on box))
½ cup vegetable oil ((called for on box))
15 ounces crushed pineapple (1 can, (drain and reserve juice))
14 ounces sweetened condensed milk (1 can)
8 ounces cream of coconut
1½ cups shredded sweetened coconut
2 cups whipping cream
½ cup powdered sugar

Steps:

Spray the bottom of a 9 x 13 inch baking dish with non stick cooking spray.
Make the yellow cake according to directions on the box.
When it is done baking, remove from oven and poke holes all over the entire top of the cake with the other end of a wooden spoon. Do this while the cake is still hot. Pressing the holes about halfway through the baked cake.
Mix together the pineapple juice reserved from the crushed pineapple, sweetened condensed milk and cream of coconut together. Whisk until well stirred.
Spoon the mixture over the top of the cake trying to pour it into the holes.
Let the cake cool completely.
Top the cake with the well drained crushed pineapple.
In another bowl mix the sweetened whipped cream by beating the whipping cream and powdered sugar in a bowl until thick and it can stand on it's own.
Spread carefully over the crushed pineapple.
Top with shredded coconut.
Store in the fridge until ready to serve.

Nutrition Facts : Calories 369 kcal, Carbohydrate 34 g, Protein 5 g, Fat 25 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 79 mg, Sodium 162 mg, Fiber 2 g, Sugar 25 g, UnsaturatedFat 6 g, ServingSize 1 serving

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