Bacardi Pina Colada Cake Recipes

BACARDI PINA COLADA CAKE

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.

EASY PINA COLADA CAKE

Steps:

• Heat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray.
• In large bowl, stir together cake mix and pineapple. Pour into prepared baking dish.
• Bake 20 minutes or until toothpick inserted in center comes out almost clean. Cool completely on a rack.
• Spread whipped topping over cake. Sprinkle with coconut. Cover and refrigerate until ready to serve.

PIñA COLADA CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 8- or 9-inch round cake pans or bottom only of 13x9-inch pan.
• In large bowl, beat cake mix, pineapple, water, oil, eggs and 1 teaspoon of the rum extract with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat). Pour into pan(s).
• Bake as directed on box. For rounds, cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Cool 13x9 in pan.
• Stir remaining 1 teaspoon rum extract into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting; sprinkle with toasted coconut. For 13x9, frost top of cake with frosting; sprinkle with toasted coconut. Store loosely covered.

PINA COLADA CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition., In a food processor, cover and pulse pineapple until almost smooth. Stir into batter. Transfer to 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes., Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in the confectioners' sugar, extract and enough water to achieve a spreading consistency., To assemble, place 1 cake layer on a serving plate; spread with half of the preserves. Repeat layers. Top with remaining cake layer. Frost top and sides. Garnish with pineapple slices and coconut if desired.

BEST EVER PINA COLADA CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Blend cake mix, water, egg whites, and oil in a bowl using an electric mixer until moistened. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 23 to 28 minutes.
• Poke holes into the hot cake. Pour in pina colada mix and sweetened condensed milk. Let cool completely, at least 2 hours.
• Spread whipped topping over cake. Sprinkle coconut on top. Refrigerate until ready to serve.

AMAZINGLY DELICIOUS RUM PINA COLADA CAKE

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 :).