Easter Recipes from Razzle Dazzle Recipes
Bacardi Pina Colada Cake
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Bacardi Pina Colada Cake

1 box (2-layer size) white cake mix
1 pkg. (4-serving size) coconut cream or vanilla instant pudding mix
4 eggs
1 cup flaked coconut
1/2 cup water*
1/3 cup dark rum
1/4 cup cooking oil

1 can (8 oz.) crushed pineapple in juice
1 pkg. (4-serving size) coconut cream or vanilla instant pudding mix
1/3 cup dark rum
1 tub (9 oz.) frozen nondairy whipped topping, thawed

Blend all cake ingredients, except coconut, in large mixer bowl. Beat 4 minutes at medium speed of electric mixer. Pour into 2 greased and floured 9-inch layer pans. Bake at 350 degrees for 25 to 30 minutes or until cake springs back when lightly pressed. Do not underbake. Cool in pan 15 minutes.

Remove and cool on racks. Fill and frost. Sprinkle with coconut. Chill. Refrigerate leftover cake.

For frosting, combine all ingredients except whipped topping in a bowl. Beat until well-blended. Fold in thawed whipped topping.

*When using vanilla pudding in cake, increase water to 3/4 cup and add 1 cup flaked coconut to batter.


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