Bacardi rum pina colada cake
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Bacardi rum pina colada cake
  Rum    Cakes  
Last updated 6/12/2012 1:05:43 AM. Recipe ID 30842. Report a problem with this recipe.
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      Title: Bacardi rum pina colada cake
 Categories: Cyberealm, Kooknet, Cakes, Desserts
      Yield: 1 Servings
 
      1    White cake mix (2 layer size
           -)
      1    Coconut cream or vanilla
           - instant pudding (4 serv)
      1    Eggs
    1/4 c  Water
    1/4 c  Wesson oil
      1 c  Flaked coconut
    1/3 c  Bacardi dark rum
           Frosting
      1    Coconut cream or vanilla ins
           -tant pudding (4 serv)
    1/3 c  Bacardi dark rum
      1    Can crushed pineapple (in
           - juice)
      1    Container frozen whipped
           - topping, thawed
 
  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 350F for 25 -30 minutes or
  until cake springs back when lightly pressed.  Do not under bake.
  Cool in pans for 15 minutes; remove and cool on racks. Fill and
  frost; sprinkle with coconut. Chill. Refrigerate leftover cake.
  Frosting: Combine all ingredients except whipped topping in a bowl;
  beat until well blended. Fold in thawed whipped topping.
  
  Re-posted by Lois Flack, CYBEREALM-KOOKNET, (315)786-1120, Watertown,
  NY
  




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Recipe ID 30842 (Apr 03, 2005)

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