BACARDI RUM PINA COLADA CAKE

Bacardi Rum Pina Colada Cake image

Provided by Pam Blais

Categories Cakes

Time 35m

Number Of Ingredients 13

CAKE
1 pkg white cake mix
1 pkg coconut cream instant pudding mix
4 large eggs
1/4 c water
1/4 c oil
1/3 c bacardi dark rum
FROSTING
1 can(s) 8 oz. of crushed pineapple
1 pkg coconut cream instant pudding mix
1/3 c bacardi dark rum
1 pkg 9 oz. cool whip
1 c flaked coconut

Steps:

1. Blend all cake ingredients together in a large mixer bowl. Beat for four minutes at medium speed with an electric mixer. Pour into 2..9" greased and floured layer pans.
2. Bake at 350 degrees for 25 to 30 minutes or until cake springs back when lightly pressed. DO NOT UNDERBAKE> Cool in pan for fifteen minutes. Remove and cool on racks.
3. Combina ll frosting ingredients except cool whip and coconut. Beat until well blended. Add cool whip and fold in. Frost and fill cake. Then sprinkle with coconut.
4. If you are not able to find coconut cream instant pudding mix, use the vanilla pudding mix and add a teaspoon of coconut extract.