Recipe

Amazingly Delicious Rum Pina Colada Cake Recipe


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

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

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