BACARDI PINA COLADA CAKE
Make and share this Bacardi Pina Colada Cake recipe from Food.com.
Provided by Caryn
Categories Dessert
Time 55m
Yield 1 nine inch layer cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour 2 9-inch layer pans.
- 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.
- Beat on medium speed, scraping bowl frequently, 3 minutes.
- Pour batter into prepared pans.
- Bak 25 to 30 minutes or until toothpick inserted in center of cake comes out clean.
- Cool 15 minutes.
- Remove pans; cool completely.
- Fill and frost layer cake.
- Sprinkle with coconut.
- Refrigerate cake (and any leftover cake).
- FROSTING: Combine crushed pineapple in juice, rum, and pudding; beat till well blended.
- Fold in whipped topping.
BACARDI® MIXERS PINA COLADA CAKE
If you like Pina Coladas, then this pineapple and coconut cake will certainly impress you. Top with its beautiful glaze and grated coconut garnish.
Provided by Allrecipes Member
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spray bundt pan with cooking spray. Mix flour, sugar, baking powder, butter, vanilla and eggs in bowl.
- Mix one can of BACARDI® Mixers with one can of water. Add two cups of the Pina Colada mix into the bowl and stir. (Retain remaining mix for icing.)
- Pour mix into bundt pan and bake 40 - 45 minutes or until inserted toothpick comes out clean.
- Let cake cool 10 minutes in pan and then invert pan and place the cake on a cooling rack. Ice once cool.
- Icing Directions: Combine powdered sugar and remainder of Pina Colada mix to make a slightly thick liquid; stir until the powdered sugar lumps are gone.
- Drizzle on cake and then top with grated coconut.
- Optional: Garnish with fresh berries.
Nutrition Facts : Calories 446.5 calories, Carbohydrate 66.1 g, Cholesterol 87.2 mg, Fat 18.7 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 11.7 g, Sodium 220.6 mg, Sugar 41.4 g
AMAZINGLY DELICIOUS RUM PINA COLADA CAKE
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
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
BACARDI® MIXERS PINA COLADA CAKE
If you like Pina Coladas, then this pineapple and coconut cake will certainly impress you. Top with its beautiful glaze and grated coconut garnish.
Provided by Allrecipes Member
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spray bundt pan with cooking spray. Mix flour, sugar, baking powder, butter, vanilla and eggs in bowl.
- Mix one can of BACARDI® Mixers with one can of water. Add two cups of the Pina Colada mix into the bowl and stir. (Retain remaining mix for icing.)
- Pour mix into bundt pan and bake 40 - 45 minutes or until inserted toothpick comes out clean.
- Let cake cool 10 minutes in pan and then invert pan and place the cake on a cooling rack. Ice once cool.
- Icing Directions: Combine powdered sugar and remainder of Pina Colada mix to make a slightly thick liquid; stir until the powdered sugar lumps are gone.
- Drizzle on cake and then top with grated coconut.
- Optional: Garnish with fresh berries.
Nutrition Facts : Calories 446.5 calories, Carbohydrate 66.1 g, Cholesterol 87.2 mg, Fat 18.7 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 11.7 g, Sodium 220.6 mg, Sugar 41.4 g
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