Ingredients for Bacardi Pina Colada Cake
- Cake
- White Cake Mix
- Instant Coconut Cream Pudding Mix
- Dark Rum
- 4 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- Frosting
- Crushed Pineapple
- Frozen Whipped Topping
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How to Make Bacardi Pina Colada Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a large bowl, combine one 15.25-ounce box of white cake mix, one 3.4-ounce package of instant vanilla pudding mix, four large eggs, 1 cup of water, 1/4 cup Bacardi rum (or substitute with pineapple juice for a non-alcoholic version), and 1/2 cup vegetable oil.
- Beat on low speed with an electric mixer until just moistened, scraping down the sides of the bowl as needed.
- Increase speed to medium and beat for 3 minutes, scraping down the bowl frequently.
- Divide batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 15 minutes before inverting onto wire racks to cool completely.
- While cakes cool, prepare the frosting: In a medium bowl, combine 1 (20 ounce) can crushed pineapple with its juice, 1/4 cup Bacardi rum (or substitute with pineapple juice), and 1 (3.4 ounce) package instant vanilla pudding mix.
- Beat with an electric mixer until smooth and creamy.
- Gently fold in 1 (8 ounce) container of thawed whipped topping.
- Once cakes are completely cool, frost the top of one layer with a generous amount of frosting. Top with the second cake layer.
- Frost the entire cake with the remaining frosting.
- Sprinkle generously with toasted coconut flakes.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
258 g
Sugar
2094g
Fat
414g
Carbs
237g
