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Title: Bacardi Rum Pina Colada Cake
Categories: Cake Dessert
Yield: 1 Servings
| 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
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