Dessert Recipes - Bacardi Rum Pina Cake Recipe

Ingredients                 

Cake:

• 1 package (2-layer size) white cake mix

• 1 package (4-serving size) Jell-O Coconut Cream F1avor or Vanilla Instant Pudding and Pie Filling*

• 4 eggs

• 1/4 cup water*

• 1/3 cup Bacardi Dark Rum (80 proof)

• 1/4 cup Wesson oil

• 1 cup flaked coconut

Frosting:

• One 8-ounce can crushed pineapple (in juice)

• 1 package (4-serving size) Jell-O Coconut Cream Flavor or Vanilla Instant Pudding and Pie Filling

• 1/3 cup Bacardi Dark Rum (80 proof)

• One 9-ounce container frozen whipped topping, thawed           

---

Method:

1. 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 pans.

2. Bake at 350°F for 25 to 30 minutes or until cake springs back when lightly pressed. Do not under bake. Cool in pan for 15 minutes; remove and cool on racks.

3. Fill and frost; sprinkle with coconut. Chill. Refrigerate leftover cake.

Frosting: Combine all ingredients except whipped topping in a bowl; beat until well blended. Fold in thawed whipped topping.