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Bacardi Rum Pina Colada Cake

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(0)
CATEGORY CUISINE TAG YIELD
Grains, Dairy, Eggs Alcohol, Frostings, Layer cakes, Cake mix 10 Servings

INGREDIENTS

1 pk White cake mix
1 sm Coconut Cream Instant Pudding
4 Eggs
1/4 c Water
1/3 c Barcardi Dark Rum
1/4 c Wesson oil
1 c Flaked coconut
8 oz Crushed pineapple in juice
1 sm Coconut cream instant Pudding
1/3 c Barcardi Bark Rum
9 oz Cool Whip; thawed

INSTRUCTIONS

CAKE
FROSTING
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" layer pans. Bake at 350~ for 25-30 minutes or until cake
springs back when lightly pressed. Do not underbake. Cool in pan 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.
Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999

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