This is a print preview of "Bacardi Pina Colada Pudding Cake" recipe.

Bacardi Pina Colada Pudding Cake Recipe
by CookEatShare Cookbook

Bacardi Pina Colada Pudding Cake
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  Servings: 12

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

Directions

  1. 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.
  2. Put together in bowl:
  3. Beat till well blended. Mix in 1 container (9 oz) frzn whipped topping, thawed.