PINA COLADA RUM CAKE
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
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
BACARDI PINA COLADA CAKE
Make and share this Bacardi Pina Colada Cake recipe from Food.com.
Provided by Caryn
Categories Dessert
Time 55m
Yield 1 nine inch layer cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour 2 9-inch layer pans.
- Blend cake mix (dry), pudding (dry), eggs, water, rum, and oil in large mixer bowl on low speed, constantly scraping bowl, until moistened, about 1/2 minute.
- Beat on medium speed, scraping bowl frequently, 3 minutes.
- Pour batter into prepared pans.
- Bak 25 to 30 minutes or until toothpick inserted in center of cake comes out clean.
- Cool 15 minutes.
- Remove pans; cool completely.
- Fill and frost layer cake.
- Sprinkle with coconut.
- Refrigerate cake (and any leftover cake).
- FROSTING: Combine crushed pineapple in juice, rum, and pudding; beat till well blended.
- Fold in whipped topping.
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