Amazingly Delicious Rum Pina Colada Cake
"This cake is a recipe from those wonderful people at Bacardi Rum. It takes a little time but it is worth it. I have been making this cake for over ten years and it makes a beautiful presentation and it tastes so good. It is perfect ending for a summer evening meal, its light and refreshing so you don't feel weighed down. Enjoy :)"
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
-
For the Cake
- 1 (18 ounce) box white cake mix, I use Duncan Hines
- 1 (3 1/2 ounce) box jello instant coconut cream pudding mix or (3 1/2 ounce) box instant vanilla pudding
- 4 eggs
- 1⁄4 cup water
- 1⁄3 cup Bacardi dark rum, 80 proof
- 1⁄4 cup canola oil
- 1 cup flaked coconut
-
For the Frosting
- 1 (8 ounce) can crushed pineapple, in juice
- 1 (3 1/2 ounce) box jello instant coconut cream pudding mix (same as the one for the cake) or (3 1/2 ounce) box instant vanilla pudding (same as the one for the cake)
- 1⁄3 cup Bacardi dark rum, 80 proof
- 1 (9 ounce) container frozen whipped topping, thawed
directions
-
Cake:
- 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 350 degrees for 25 - 30 minutes or until cake springs back when lightly pressed. Do not underbake.
- Cool in pan for 15 minutes; remove and totally cool on racks.
-
Filling/Frosting:
- Combine all ingredients except whipped topping in bowl; beat until well blended. Fold in whipped topping. Fill and frost the cake and sprinkle with coconut.
- Make sure to now chill the cake. Refrigerate leftover cake.
- NOTE: With the vanilla filling, increase water to 3/4 cup; add 1 cup flaked coconut to batter.
- Also: I usually double the filling/frosting recipe so there is a lot on the cake :).
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Reviews
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I too have been making this cake for years ( in fact I still have th printed recipe card from Bacardi). This cake is super moist and very yummy. Don't want to use the rum, no problem. I have used rum extract as a substitute with no problem. Everytime I've made this, someone asks for the recipe. Thanks for posting.
RECIPE SUBMITTED BY
<p>I like to refer to myself as a Mis-Placed NYer. I have been living here in Northern VA for 12 years now and go back to NY whenever I can. I work as a Human Resources Analyst. I love where I work, and the people there are wonderful. They also love to eat which is perfect since I love cooking. We have potlucks all the time. I'm always on here looking for something interesting to make. I have posted some recipies as well that I hope (if you try them) you enjoy. I live with my husband and our spoiled kitty Harley. I also enjoy reading, singing, theater and going for long drives especially in warm weather when the convertible goes down and the wind is in my hair.</p>
<p>It's hard to write about yourself LOL I can be a bit loud and love to laugh. I make my own greeting cards which I find very rewarding. I have tattoos and am what one would call a BBW. I have no problem with that, and if others do well thenit's their loss for judging me without knowing me. Don't you hate when people do that? Oh well..drop a line if you like. I love meeting others and love trading ideas around.</p>
