Free Recipe Bacardi Rum Pina Colada Cake
Recipe Type: Misc Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 1
Ingredients for Bacardi Rum Pina Colada Cake Recipe
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
Bacardi Rum Pina Colada Cake Preparation
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 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini
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