Bacardi Rum Pina Colada Cake Food

PINA COLADA RUM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round cake pans.
• In a large bowl, combine the cake mix and instant pudding. Add the eggs, water, 1/3 cup rum and oil, mix well. Fold in the 1 cup coconut and spread the batter evenly into the prepared pans.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
• To make the filling and frosting, stir together the second package of pudding and the pineapple, including the juice. Fold in the cool whip and more rum if desired. Fill and ice cake. Chill until serving time.

BACARDI RUM CAKE

Steps:

• Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
• Stir together cake mix, pudding mix, eggs, water, oil and rum.
• Pour batter over nuts.
• Bake at 325 in oven for 1 hour.
• Cool 10 minutes in pan.
• Invert onto serving plate and prick top.
• Glaze-----------------.
• Melt butter in saucepan.
• Stir in water and sugar.
• Boil 5 minutes, stirring constantly.
• Remove from heat.
• Stir in rum.
• Brush glaze evenly over top and sides of cake.
• Allow cake to absorb glaze.
• Repeat until glaze is used up.

PERFECT PINA COLADA CAKE

Steps:

• Preheat oven to 350 Degrees.
• Blend all cake ingredients in large bowl.
• Beat 4 minutes at med.
• speed of electric mixer.
• Pour into two greased 9" layer pans.
• Bake for 25 to 30 minutes.
• Remove and cool.
• Frosting: Combine all ingredients except whipped topping and coconut in a bowl.
• Beat until well blended.
• Fold in whipped topping.
• Sprinkle coconut on cake after frosting.

BACARDI PINA COLADA CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour 2 9-inch layer pans.
• Blend cake mix (dry), pudding (dry), eggs, water, rum, and oil in large mixer bowl on low speed, constantly scraping bowl, until moistened, about 1/2 minute.
• Beat on medium speed, scraping bowl frequently, 3 minutes.
• Pour batter into prepared pans.
• Bak 25 to 30 minutes or until toothpick inserted in center of cake comes out clean.
• Cool 15 minutes.
• Remove pans; cool completely.
• Fill and frost layer cake.
• Sprinkle with coconut.
• Refrigerate cake (and any leftover cake).
• FROSTING: Combine crushed pineapple in juice, rum, and pudding; beat till well blended.
• Fold in whipped topping.

AMAZINGLY DELICIOUS RUM PINA COLADA CAKE

Steps:

• 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 :).