Posted by: armedbear1746 | November 17, 2010

Bacardi Pina Colada Rum Cake

For the Cake:

1 (18 ounce) box white cake mix
1 (3 1/2 ounce) box jello instant coconut cream pudding mix or 1 (3 1/2 ounce) box instant vanilla pudding
4 eggs
1/4 cup water
1/3 cup Bacardi dark rum, 80 proof
1/4 cup canola oil
1 cup flaked coconut

For the Frosting:

1 (8 ounce) can crushed pineapple, in juice
1 (3 1/2 ounce) boxjello instant coconut cream pudding mix (same as the one for the cake) or 1 (3 1/2 ounce) box instant vanilla pudding (same as the one for the cake)
1/3 cup Bacardi dark rum, 80 proof
1 (9 ounce) container frozen whipped topping, thawed

Cake:
1.  Blend all ingredients except coconut in large mixer bowl; beat 4 minutes at medium speed of electric mixer.
2.  Pour into two greased and floured 9 inch layer cake pans.
3.  Bake at 350 degrees for 25 – 30 minutes or until cake springs back when lightly pressed. Do not underbake.
4.  Cool in pan for 15 minutes; remove and totally cool on racks.

Filling/Frosting:.
1.  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.
2.  Make sure to now chill the cake. Refrigerate leftover cake.
3.  NOTE: With the vanilla filling, increase water to 3/4 cup; add 1 cup flaked coconut to batter.

I just do the glaze instead of the frosting.

Glaze

1/4 lb butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum

GLAZE: Melt butter in medium sauce pan. Stir in 1/4 cup water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in 1/2 cup rum.

Remove and pour over rum cake.  I usually let the rum cake cool down first, carefully remove it from the bundt pan, pour in the glaze and put the cake back in the pan.

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