Amazingly Delicious Rum Pina Colada Cake Recipe

Ingredients for Amazingly Delicious Rum Pina Colada Cake

• White Cake Mix
• Instant Coconut Cream Pudding Mix
• 3 large eggs
• Water
• Bacardi Dark Rum
• Canola Oil
• Flaked Coconut
• Crushed Pineapple
• Frozen Whipped Topping

How to Make Amazingly Delicious Rum Pina Colada Cake

1. **Prepare the Cake:** Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. **Combine Wet Ingredients:** In a large bowl, combine the rum, oil, eggs, and extracts. Mix well.
3. **Add Dry Ingredients:** In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
4. **Combine Wet and Dry:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
5. **Fold in Coconut:** Gently fold in the shredded coconut.
6. **Bake:** Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. **Cool:** Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
8. **Prepare the Filling/Frosting:** In a large bowl, beat the cream cheese until smooth. Gradually add the powdered sugar, mixing until combined.
9. **Add Pina Colada Flavors:** Stir in the Bacardi rum, pineapple juice, and coconut cream until well blended.
10. **Fold in Whipped Topping:** Gently fold in the whipped topping until just combined. (Optional: Double this recipe for extra generous frosting)
11. **Assemble the Cake:** Once the cakes are completely cool, frost the top of one layer with a generous amount of filling. Top with the second cake layer and frost the entire cake.
12. **Garnish:** Sprinkle generously with toasted coconut flakes.
13. **Chill:** Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld and the frosting to set.