Tuesday, September 2, 2014

Bacardi Pina Colada Cake



I think this cake is a perfect end to an awesome summer! Garnish the slice with a little umbrella! 
1 package white cake mix
1 (4 ounce) package instant coconut cream pudding mix
1/3 cup dark rum
4 eggs
1/2 cup water
1/4 cup oil
Frosting
1 (8 ounce) can crushed pineapple, in juice
1 (4 ounce) package instant coconut cream pudding mix
1/3 cup dark rum
1 (9 ounce) container frozen whipped topping, thawed
Directions:
1 Preheat oven to 350 degrees F.
2 Grease and flour 2 9-inch layer pans.
3 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.
4 Beat on medium speed, scraping bowl frequently, 3 minutes.
5 Pour batter into prepared pans.
6 Bake 25 to 30 minutes or until toothpick inserted in center of cake comes out clean.
7 Cool 15 minutes.
8 Remove pans; cool completely.
9 Fill and frost layer cake.
10 Sprinkle with coconut.
11 Refrigerate cake (and any leftover cake).
12 FROSTING: Combine crushed pineapple in juice, rum, and pudding; beat till well blended.
13 Fold in whipped topping.
Courtesy of www.food.com

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