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Name: Bacardi Pina Colada Cake
Prep time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 cn Juice packed crushed; 1/3 c 80-proof dark rum; 1 ct Frozen whipped topping; 1/4 c Vegetable oil; FROSTING; 1 pk Instant coconut cream or; 1 c Shredded coconut; 1/3 Cu Dark rum; 1 pk Instant coconut cream; 1 pk White cake mix; 4 Eggs; 1/2 c Water

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INGREDIENTS

1 cn Juice packed crushed
1/3 c 80-proof dark rum
1 ct Frozen whipped topping
1/4 c Vegetable oil
FROSTING
1 pk Instant coconut cream or
1 c Shredded coconut
1/3 Cu Dark rum
1 pk Instant coconut cream
1 pk White cake mix
4 Eggs
1/2 c Water

Servings

INSTRUCTIONS

Make cake: Blend rum, pudding mix, cake mix, eggs, water, and vegetable oil in a large bowl of electric mixer. Beat 4 minutes at medium speed. Stir in coconut. Pour into 2 greased and floured 9-inch cake pans. Bake 25 to 30 minutes at 350 degrees F, until cake test done. Cool in pan 15 minutes, then remove from pans and cool completely on wire rack. Make frosting: Combine pineapple with juice, pudding mix and rum until well blended. Fold in whipped topping. Fill and frost cake, Sprinkle with coconut. Chill thoroughly before serving. Nutritional info per serving: 447 cal; 5g pro, 59g carb, 19g fat(37%), .9g fiber, 71mg chol, 402mg sodium Source: Bacardi Rum Miami Herald, 11/2/95 Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 07:59:57 -0500 From: kmeade@IDS2.IDSONLINE.COM (The Meades)

NOTES

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Bacardi Pina Colada Cake

1 cn Juice packed crushed 
1/3 c 80-proof dark rum 
1 ct Frozen whipped topping 
1/4 c Vegetable oil 
  FROSTING 
1 pk Instant coconut cream or 
1 c Shredded coconut 
1/3  Cu Dark rum 
1 pk Instant coconut cream 
1 pk White cake mix 
4  Eggs 
1/2 c Water

Make cake: Blend rum, pudding mix, cake mix, eggs,   water, and vegetable  oil in a large bowl of electric   mixer.  Beat 4 minutes at medium speed.  Stir in   coconut.  Pour into 2 greased and floured 9-inch cake   pans.  Bake 25 to 30 minutes at 350 degrees F, until   cake test done.  Cool in  pan 15 minutes, then remove from pans and cool completely on wire rack.  Make frosting: Combine pineapple with juice, pudding mix and rum until well  blended.  Fold in whipped topping.   Fill and frost cake,  Sprinkle with  coconut.  Chill   thoroughly before serving.      Nutritional info per  serving:  447 cal; 5g pro, 59g   carb, 19g fat(37%), .9g fiber, 71mg chol,  402mg sodium      Source: Bacardi Rum   Miami Herald, 11/2/95  Posted to MC-Recipe Digest V1 #264    Date: Mon, 28 Oct 1996 07:59:57 -0500    From: kmeade@IDS2.IDSONLINE.COM (The Meades)

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Nutrition

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Serving Size: 1 Serving (144g)
Recipe Makes: 12 Servings

Calories: 364
Calories from Fat: 168 (46%)

Amt Per Serving		% DV

	Total Fat 18.6g	25 %
	Saturated Fat 5.9g	30 %
	Monounsaturated Fat 7.1g
	Polyunsanturated Fat 3.7g
Cholesterol 352.5mg		108 %
Sodium 416mg		14 %
Potassium 187mg		5 %
Total Carbohydrate 37.1g		11 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 36.4g
Protein 12.6g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 364

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