Bacardi Rum Pina Colada Cake Recipes

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PINA COLADA RUM CAKE

Delicious, moist chilled dessert with rum, coconut and whipped frosting.

Provided by Roger

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 55m

Yield 12

Number Of Ingredients 11



Pina Colada Rum Cake image

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.

Nutrition Facts : Calories 426.6 calories, Carbohydrate 58.8 g, Cholesterol 62 mg, Fat 17.7 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 7.9 g, Sodium 500.2 mg, Sugar 43.2 g

1 (18.25 ounce) package white cake mix
1 (3.5 ounce) package instant coconut cream pudding mix
4 eggs
½ cup water
⅓ cup dark rum
¼ cup vegetable oil
1 cup flaked coconut
1 (8 ounce) can crushed pineapple with juice
1 (3.5 ounce) package instant coconut cream pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 tablespoon dark rum

BACARDI PINA COLADA CAKE

Make and share this Bacardi Pina Colada Cake recipe from Food.com.

Provided by Caryn

Categories     Dessert

Time 55m

Yield 1 nine inch layer cake

Number Of Ingredients 12



Bacardi Pina Colada Cake image

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.

cake
1 package white cake mix
1 (4 ounce) package instant coconut cream pudding mix
1/3 cup dark rum
4 eggs
1/2 cup water
1/4 cup oil
frosting
1 (8 ounce) can crushed pineapple, in juice
1 (4 ounce) package instant coconut cream pudding mix
1/3 cup dark rum
1 (9 ounce) container frozen whipped topping, thawed

BACARDI RUM PINA COLADA CAKE

I got this recipe from a Bacardi Rum cooking pamhlet...It is yummy and moist.

Provided by Pam Blais

Categories     Cakes

Time 35m

Number Of Ingredients 13



Bacardi Rum Pina Colada Cake image

Steps:

  • 1. Blend all cake ingredients together in a large mixer bowl. Beat for four minutes at medium speed with an electric mixer. Pour into 2..9" greased and floured layer pans.
  • 2. Bake at 350 degrees for 25 to 30 minutes or until cake springs back when lightly pressed. DO NOT UNDERBAKE> Cool in pan for fifteen minutes. Remove and cool on racks.
  • 3. Combina ll frosting ingredients except cool whip and coconut. Beat until well blended. Add cool whip and fold in. Frost and fill cake. Then sprinkle with coconut.
  • 4. If you are not able to find coconut cream instant pudding mix, use the vanilla pudding mix and add a teaspoon of coconut extract.

CAKE
1 pkg white cake mix
1 pkg coconut cream instant pudding mix
4 large eggs
1/4 c water
1/4 c oil
1/3 c bacardi dark rum
FROSTING
1 can(s) 8 oz. of crushed pineapple
1 pkg coconut cream instant pudding mix
1/3 c bacardi dark rum
1 pkg 9 oz. cool whip
1 c flaked coconut

AMAZINGLY DELICIOUS RUM PINA COLADA CAKE

This cake is a recipe from those wonderful people at Bacardi Rum. It takes a little time but it is worth it. I have been making this cake for over ten years and it makes a beautiful presentation and it tastes so good. It is perfect ending for a summer evening meal, its light and refreshing so you don't feel weighed down. Enjoy :)

Provided by Carb Lover

Categories     Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11



Amazingly Delicious Rum Pina Colada Cake image

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 :).

Nutrition Facts : Calories 674, Fat 27.9, SaturatedFat 12.7, Cholesterol 93, Sodium 752, Carbohydrate 89.7, Fiber 2.8, Sugar 66, Protein 7.1

1 (18 ounce) box white cake mix, I use Duncan Hines
1 (3 1/2 ounce) box jello instant coconut cream pudding mix or 1 (3 1/2 ounce) box instant vanilla pudding
4 eggs
1/4 cup water
1/3 cup Bacardi dark rum, 80 proof
1/4 cup canola oil
1 cup flaked coconut
1 (8 ounce) can crushed pineapple, in juice
1 (3 1/2 ounce) box jello instant coconut cream pudding mix (same as the one for the cake) or 1 (3 1/2 ounce) box instant vanilla pudding (same as the one for the cake)
1/3 cup Bacardi dark rum, 80 proof
1 (9 ounce) container frozen whipped topping, thawed

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