Recipe

Amazingly Delicious Rum Pina Colada Cake Recipe

Print Recipe

Ingredients

1 (18 oz) box white cake mix, I use Duncan Hines .
1/3 c Bacardi dark rum, 80 proof .
1 (9 oz) container frozen whipped topping, thawed .
1 (3 1/2 oz) box jello instant coconut cream pudding mix or instant vanilla pudding .
1/4 c water .
For the Frosting .
1/4 c canola oil .
1/3 c Bacardi dark rum, 80 proof .
1 (8 oz) can crushed pineapple, in juice .
1 (3 1/2 oz) box jello instant coconut cream pudding mix or instant vanilla pudding (same as the one for the cake) .
For the Cake .
4 eggs .
1 c flaked coconut

Directions

Step #1 Cake: Blend all ingredients except coconut in large mixer bowl; beat 4 mins at medium speed of electric mixer.
Step #2 Pour into two greased & floured 9 inch layer cake pans.
Step #3 Bake at 350 degrees for 25 - 30 mins or until cake springs back when lightly pressed.
Step #4 Do not underbake.
Step #5 Cool in pan for 15 mins; remove & totally cool on racks.
Step #6 Filling/Frosting:.
Step #7 Combine all ingredients except whipped topping in bowl; beat until well mixed.
Step #8 Fold in whipped topping.
Step #9 Fill & frost the cake & sprinkle with coconut.
Step #10 Make sure to now chill the cake.
Step #11 Refrigerate leftover cake.
Step #12 NOTE: With the vanilla filling, increase water to 3/4 c; add 1 c flaked coconut to batter.
Step #13 Also: I usually double the filling/frosting recipe so there is a lot on the cake :).
Enjoy the Amazingly Delicious Rum Pina Colada Cake recipe

Viewing Amazingly Delicious Rum Pina Colada Cake Receipe