Site Search:
      Home     Recipes     Store

Bacardi Rum Pina Colada Cake #2

Home | Recipes | B
Alcohol Cake Frosting


  • 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
  • 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.
Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999