Bacardi Rum Pina Colada Cake

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Bacardi Rum Pina Colada Cake Ingredients

1 White cake mix (2 layer size	1/3 c Bacardi dark rum
1 Coconut cream or vanilla	Frosting
1 Eggs	1 Coconut cream or vanilla ins
1/4 c Water	1/3 c Bacardi dark rum
1/4 c Wesson oil	1 Can crushed pineapple (in
1 c Flaked coconut	1 Container frozen whipped

Instructions for Bacardi Rum Pina Colada 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?F for 25 -30 minutes or until cake springs back when lightly pressed. Do not under bake. Cool in pans 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. Re-posted by Lois Flack, CYBEREALM-KOOKNET, (315)786-1120, Watertown, NY From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: CakeCuisine: Uncategorized