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Bacardi Rum Pina Colada Cake

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Cake Desserts


  • 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 350øF 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
From Gemini's MASSIVE MealMaster collection at