Sunday, March 11, 2012

Splurge worthy treat - Bacardi Pina Colada Cake

Spring is right around the corner.  Here in Baltimore, it was 40 degrees yesterday, and (they claim) it will be 70 tomorrow.  Here is a splurge worthy treat that will definitely feel like spring invaded your kitchen, and your tastebuds, from its sunny color to the flavor punch.  Plus, it is easy to make when company is coming, because it all starts with a simple cake mix.  Big shout out to the folks at Bacardi for coming up with this one.  Enjoy!

Bacardi Pina Colada Cake


    • For the cake:
      • 1 package yellow cake mix
      • 1 (4 serving) package instant coconut cream pudding mix (I couldn't find coconut cream in my store and used vanilla - just as yummy!)
      • 13 cup dark rum (or light - whatever your prefer)
      • 4 eggs
      • ½ cup water
      • ¼ cup oil
    • For the frosting:
      • 1 (8 ounce) can crushed pineapple, in juice
      • 1 (4 serving) package instant coconut cream or vanilla  pudding mix
      • 13 cup dark rum
      • 1 (9 ounce) containers frozen whipped topping, thawed
    1. Preheat oven to 350 degrees F.
    2. Grease and flour 2 9-inch layer pans.
    3. Blend cake mix, pudding, eggs, water, rum, and oil in large mixer bowl on low speed, constantly scraping bowl, until moistened, about 1/2 minute.
    4. Beat on medium speed, scraping bowl frequently, 3 minutes.
    5. Pour batter into prepared pans.
    6. Bak 25 to 30 minutes or until toothpick inserted in center of cake comes out clean.
    7. Cool 15 minutes.
    8. Remove pans; cool completely.
    9. Fill and frost layer cake.
    10. Sprinkle with coconut.
    11. Refrigerate cake (and any leftover cake).
    12. FROSTING: Combine crushed pineapple in juice, rum, and pudding; beat till well blended. Fold in whipped topping.

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