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    You are in: Home / Recipes / Bacardi Pina Colada Cake Recipe
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    Bacardi Pina Colada Cake

    Bacardi Pina Colada Cake. Photo by Caroline Cooks

    1/1 Photo of Bacardi Pina Colada Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    Caryn's Note:

    Simple cake mix cake.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Grease and flour 2 9-inch layer pans.
    3. 3
      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.
    4. 4
      Beat on medium speed, scraping bowl frequently, 3 minutes.
    5. 5
      Pour batter into prepared pans.
    6. 6
      Bak 25 to 30 minutes or until toothpick inserted in center of cake comes out clean.
    7. 7
      Cool 15 minutes.
    8. 8
      Remove pans; cool completely.
    9. 9
      Fill and frost layer cake.
    10. 10
      Sprinkle with coconut.
    11. 11
      Refrigerate cake (and any leftover cake).
    12. 12
      FROSTING: Combine crushed pineapple in juice, rum, and pudding; beat till well blended.
    13. 13
      Fold in whipped topping.

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    Ratings & Reviews:

    • on April 11, 2003


      Wonderful, wonderful, wonderful!! Thanks for sharing! I wouldn't change a thing in this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 28, 2002


      This was a big hit with my friends and co-workers. It is simple to make and really delicious.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 30, 2007


      My, oh my! Is this cake ever delicious!!! And easy to make too! I followed the directions exactly; however, I made a sheet cake using a 9x13" pan because I was taking this on a road trip to Virginia for my sister's 50th birthday. I took the ingredients for the frosting along with me and made it when I arrived at my sister's. I was a bit worried that the 1/3 c rum would be too much but went ahead with the full amount. The (8 oz) container of Cool Whip worked well to reduce the strength of the rum. You could taste the rum but it was a subtle flavor, not at all over-powering. I topped half the cake with coconut and left the rest for those who don't care for coconut. (I know... hard to believe, huh?) The birthday girl LOVED it as did I and the rest of the crowd! Next time (and there will be a next time), I'll try subbing pineapple juice for the water in the cake recipe. I made this recipe for the Cake-A-Thon in memory of Chef-I-Am.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)


    Nutritional Facts for Bacardi Pina Colada Cake

    Serving Size: 1 (1754 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 5178.2
    Calories from Fat 1810
    Total Fat 201.1 g
    Saturated Fat 82.9 g
    Cholesterol 744.0 mg
    Sodium 6193.8 mg
    Total Carbohydrate 711.9 g
    Dietary Fiber 15.6 g
    Sugars 523.5 g
    Protein 54.9 g

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