Bacardi Rum Pina Colada Cake Recipe
Servings: 6
Ingredients
- 1 pkg. 2 layer size white cake mix
- 1 pkg. 4 serving size Jello coconut (cream flavor or possibly vanilla instant pudding)
- 4 large eggs
- 1 c. flaked coconut
- 1/2 c. water
- 1/3 c. Bacardi rum (80 proof)
- 1/4 c. Wesson oil
- 1 can (8 ounce) crushed pineapple (in juice) Mom drains juice
- 1 pkg. (4 serving size) Jello coconut cream or possibly vanilla instant pudding
- 1/3 c. Bacardi dark rum (80 proof)
- 1 container (9 ounce) frzn whipped topping, thawed
Directions
- Blend all ingredients except coconut in large mixer bowl. Beat 4 min at medium speed with electric mixer. Pour into 2 greased and lightly floured 9 inch layer pans. Bake at 350 degrees for 25-30 min. Cool 15 min. Fill and frost, sprinkle with coconut. Refrigerate. Chill leftover cake.
- Blend all ingredients except whipped topping in bowl. Beat till well blended, mix in whipped topping.With vanilla flavor filling increase water to 3/4 cup. Add in 1 cup flaked coconut to batter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 6 servings | |
| Calories 280 | |
| Calories from Fat 180 | 64% |
| Total Fat 20.29g | 25% |
| Saturated Fat 8.55g | 34% |
| Trans Fat 0.23g | |
| Cholesterol 140mg | 47% |
| Sodium 79mg | 3% |
| Potassium 156mg | 4% |
| Total Carbs 19.9g | 5% |
| Dietary Fiber 1.0g | 3% |
| Sugars 17.88g | 12% |
| Protein 5.79g | 9% |
