Bacardi Pina Colada Cake

Here’s a dessert to give you the taste of Spring no matter what time of the year it is!

This one starts with a craving for pineapple and coconut but for something different from a “typical” dessert. That’s when I started thinking of cocktails and started to conjure up images of little umbrellas coming out of the drinks.

Hmmm, there are pina coladas that I love and then it came to me… a Bacardi Pina Colada Cake!!! Sure why not! That is crazy enough to work I thought. Get all the flavors of a Pina Colada cocktail in a cake and then top it with a big layer of fluffy coconut frosting. I think I even had visions of Elvis in his white pantsuit holding a piece of my cake.

Ingredients for Bacardi Pina Colada Cake:

• 1 package white cake mix
• 1 (4 ounce) package instant coconut cream pudding mix
• 1/3 cup dark rum
• 4 eggs
• 1/2 cup water
• 1/4 cup oil

Frosting

• 1 (8 ounce) can crushed pineapple, in juice
• 1 (4 ounce) package instant coconut cream pudding mix
• 1/3 cup dark rum
• 1 (9 ounce) container frozen whipped topping, thawed

Directions for Bacardi Pina Colada Cake:

1. Preheat oven to 350 degrees F.
2. Grease and flour 2 9-inch layer pans.
3. 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.
4. Beat on medium speed, scraping bowl frequently, 3 minutes.
5. Pour batter into prepared pans.
6. Bake 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).

Directions for the Frosting:

Combine crushed pineapple in juice, rum, and pudding; beat until well blended. Fold in whipped topping and spread on cake.