Bacardi Rum Pina Colada Cake Recipe

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Servings: 1


  • 1 x White cake mix (2 layer size
  • 1 x Coconut cream or possibly vanilla instant pudding (4 serv)
  • 1 x Large eggs
  • 1/4 c. Water
  • 1/4 c. Wesson oil
  • 1 c. Flaked coconut
  • 1/3 c. Bacardi dark rum Frosting
  • 1 x Coconut cream or possibly vanilla ins tant pudding (4 serv)
  • 1/3 c. Bacardi dark rum
  • 1 can crushed pineapple (in juice)
  • 1 ct frzn whipped topping, thawed


  1. Blend all ingredients except coconut in large mixer bowl. Beat 4 min at medium speed of electric mixer. Pour into two greased and floured 9-inch layer cake pans. Bake at 350 F for 25 -30 min or possibly till cake springs back when lightly pressed. Don't under bake. Cold in pans for 15 min; remove and cold on racks. Fill and frost; sprinkle with coconut. Chill.
  2. Chill leftover cake. Frosting: Combine all ingredients except whipped topping in a bowl; beat till well blended. Mix in thawed whipped topping.


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