As our Summer comes to a close we wanted to bring you something Smooth. .Lite. .and of course DELICIOUS to ease away the final days of summer blues. .
You know we LOVE are southern roots and desserts but this one is a little West Coast.
Inspired by one of our favorite drinks "The Pina Colada" but with a twist. .
Our August "Dessert of the Month"
The Bacardi Pina Colada Cake
1/3 cup Bacardi dark rum (80 proof)
1 package (4 serving size) Coconut Cream or vanilla instant pudding and pie filling mix
1 package white cake mix, (2 layer size)
1/2 cup water
1/4 cup oil
1 cup flaked coconut (see note)
1 can (8 ounce size) crushed pineapples (in juice)
1 package (4 serving size) coconut cream or vanilla instant pudding and pie filling
1/3 cup Bacardi dark rum
1 container (9 ounce size) Frozen Whipped Cream (thawed)
Blend all ingredients except coconut in large mixer bowl.
Beat 4 minutes at medium speed with electric mixer.
Pour into 2 greased and floured 9-inch layer pans.
Bake at 350 degrees F for 25 - 30 minutes or until cakes spring back when lightly pressed.
Do NOT under bake.
Cool in pan 15 minutes; Remove and cool on racks.
Fill and frost; sprinkle with coconut. Chill. Refrigerate leftover cake.
Frosting Combine crushed pineapple, pudding mix and rum in bowl.
Beat until well blended.
Fold in frozen whipped topping.