Ingredients
- 1/3 c. Bacardi Dark Rum
- 1 pkg. white cake mix
- 4 large eggs
- 1/2 c. water
- 1 c. oil
- 1 pkg. (4 serving size) Jello Coconut Cream Flavor or possibly Vanilla Flavor Instant
- Pudding and Pie filling
- 1 c. flaked coconut
- 1 c. (8 ounce) crushed pineapple in juice
- 1 pkg. (4 serving size) Jello, coconut cream flavor or possibly vanilla flavor instant pudding and pie filling
- 1/3 c. Bacardi Dark Rum
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Bacardi Pina Colada Pudding Cake
Servings: 12
Directions
- Blend all ingredients except coconut in large mixer bowl. Beat 4 min at medium speed of electric mixer. Pour into 2 greased and lightly floured 9 inch layer pans. Bake at 350 degrees F. for 25 to 30 min or possibly till cake springs back when lightly pressed. Don't underbake. Cool in pan 15 min; remove and cool on racks. Fill and frost; sprinkle with coconut. Refrigerate. Chill leftover cake.With vanilla flavor instant pudding and pie filling, increase water to 3/4 cup and add in 1 cup flaked coconut to batter.
- Put together in bowl:
- Beat till well blended. Mix in 1 container (9 oz) frzn whipped topping, thawed.
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