Amazingly Delicious Rum Pina Colada Cake Recipes

PINA COLADA RUM CAKE

Pina Colada Rum Cake image

Delicious, moist chilled dessert with rum, coconut and whipped frosting.

Provided by Roger

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum

Time 55m

Yield 12

Number Of Ingredients 11

Ingredients

1 (18.25 ounce) package white cake mix
1 (3.5 ounce) package instant coconut cream pudding mix
4 eggs
½ cup water
⅓ cup dark rum
¼ cup vegetable oil
1 cup flaked coconut
1 (8 ounce) can crushed pineapple with juice
1 (3.5 ounce) package instant coconut cream pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 tablespoon dark rum

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round cake pans.
In a large bowl, combine the cake mix and instant pudding. Add the eggs, water, 1/3 cup rum and oil, mix well. Fold in the 1 cup coconut and spread the batter evenly into the prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
To make the filling and frosting, stir together the second package of pudding and the pineapple, including the juice. Fold in the cool whip and more rum if desired. Fill and ice cake. Chill until serving time.

Nutrition Facts : Calories 426.6 calories, Carbohydrate 58.8 g, Cholesterol 62 mg, Fat 17.7 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 7.9 g, Sodium 500.2 mg, Sugar 43.2 g

PINA COLADA CAKE III

Pina Colada Cake III image

A moist cake, reminiscent of the tropical drink for which it is named.

Provided by MARBALET

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum

Yield 14

Number Of Ingredients 8

Ingredients

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1 (14 ounce) can cream of coconut
½ cup rum
⅓ cup vegetable oil
4 eggs
1 (8 ounce) can crushed pineapple, drained
2 tablespoons rum

Steps:

Preheat oven to 350 degrees F ( 175 degrees C). Grease and flour a 10 inch fluted or tube pan.
In large mixing bowl, combine cake mix, pudding mix, 1/2 cup coconut creme, 1/2 cup rum, oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes. Stir in pineapple. Pour into prepared pan.
Bake for 50 to 55 minutes. Cool 10 minutes. Remove from pan. With a table knife or skewer, poke holes about 1 inch apart in cake almost to bottom.
Combine remaining coconut creme and 2 tablespoons of rum. Slowly spoon over the cake. Chill thoroughly. Store in refrigerator.

Nutrition Facts : Calories 384.5 calories, Carbohydrate 52.9 g, Cholesterol 53.9 mg, Fat 15.6 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 6.1 g, Sodium 373.8 mg, Sugar 38.1 g

PERFECT PINA COLADA CAKE

Perfect Pina Colada Cake image

This cake is so light & moist and has so much flavor. It's really delightful. I got it from a cookbook back in 1985 that was comprised of everybodies favorites. This was my mom's all time favorite cake. You may have trouble finding coconut cream pudding, so you can sub with vanilla pudding.

Provided by Boca Pat

Categories Dessert

Time 40m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

1 package white cake mix
1 (3 1/2 ounce) package instant coconut cream pudding mix
4 eggs
1/2 cup water
1/3 cup rum
1/4 cup oil
1 (8 ounce) can crushed pineapple, drained
1 (3 1/2 ounce) package instant vanilla flavor pudding and pie filling
1/3 cup rum
1 (9 ounce) container Cool Whip
1 cup flaked coconut

Steps:

Preheat oven to 350 Degrees.
Blend all cake ingredients in large bowl.
Beat 4 minutes at med.
speed of electric mixer.
Pour into two greased 9" layer pans.
Bake for 25 to 30 minutes.
Remove and cool.
Frosting: Combine all ingredients except whipped topping and coconut in a bowl.
Beat until well blended.
Fold in whipped topping.
Sprinkle coconut on cake after frosting.

Nutrition Facts : Calories 544.2, Fat 22.2, SaturatedFat 10.3, Cholesterol 74.4, Sodium 653.9, Carbohydrate 73.1, Fiber 1.9, Sugar 56.5, Protein 5.6

AMAZINGLY DELICIOUS RUM PINA COLADA CAKE

Amazingly Delicious Rum Pina Colada Cake image

This cake is a recipe from those wonderful people at Bacardi Rum. It takes a little time but it is worth it. I have been making this cake for over ten years and it makes a beautiful presentation and it tastes so good. It is perfect ending for a summer evening meal, its light and refreshing so you don't feel weighed down. Enjoy :)

Provided by Carb Lover

Categories Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 (18 ounce) box white cake mix, I use Duncan Hines
1 (3 1/2 ounce) box jello instant coconut cream pudding mix or 1 (3 1/2 ounce) box instant vanilla pudding
4 eggs
1/4 cup water
1/3 cup Bacardi dark rum, 80 proof
1/4 cup canola oil
1 cup flaked coconut
1 (8 ounce) can crushed pineapple, in juice
1 (3 1/2 ounce) box jello instant coconut cream pudding mix (same as the one for the cake) or 1 (3 1/2 ounce) box instant vanilla pudding (same as the one for the cake)
1/3 cup Bacardi dark rum, 80 proof
1 (9 ounce) container frozen whipped topping, thawed

Steps:

Cake:
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 350 degrees for 25 - 30 minutes or until cake springs back when lightly pressed. Do not underbake.
Cool in pan for 15 minutes; remove and totally cool on racks.
Filling/Frosting:.
Combine all ingredients except whipped topping in bowl; beat until well blended. Fold in whipped topping. Fill and frost the cake and sprinkle with coconut.
Make sure to now chill the cake. Refrigerate leftover cake.
NOTE: With the vanilla filling, increase water to 3/4 cup; add 1 cup flaked coconut to batter.
Also: I usually double the filling/frosting recipe so there is a lot on the cake :).

Nutrition Facts : Calories 674, Fat 27.9, SaturatedFat 12.7, Cholesterol 93, Sodium 752, Carbohydrate 89.7, Fiber 2.8, Sugar 66, Protein 7.1

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